We currently offer two types of Swiss Alpine cheeses.
APFELHELLER
- Creamier than Helvetia Bergkäse
- Gruyere style with a delightfully nutty undertone and full-flavored
- Local hard cider in the wash brine during the aging process
- Our own variety of Alpine cheese
- Aged 5-10 months
HELVETIA BERGKÄSE
- Originated in the Berner Oberland
- The type of cheese produced in Helvetia by Swiss settlers, including Peter Fred Grossen, our children’s great-great grandfather
- Hard, washed rind
- Local hard cider in the wash brine during the aging process
- Hints of hay and meadow, firm texture akin to Gruyere, earthy, complex, caramel, creamy, tangy
- Aged 5-10 months
All cheeses are aged a minimum of ninety days.
Food and Drink Pairings
Below you’ll find a list of foods and drinks that we think compliment and enhance the overall flavor experience of our cheeses.
- Excellent for fondue
- Delicious on grilled cheese
- Melted on pasta dishes and baked potatoes
- Grated on salads
- Paired with crisp cider, local berries, apples, and grapes
- Riesling
- Charcuterie
- Dark, malty beers, porters, brown ales, dark lagers
- Wines: no reds
- Pinot Grigio: crisp, dry, white, zippy acidity
- Rustic breads