- Selection n° 1 -

Le Chartreux

With its pretty rind and the colour of its paste going from ivory to yellow, le Chartreux offers a fondant texture and a very fruity taste that lingers on the palate.




With its keen and vigorous brown cows, Thurgovie canton offers an exceptional milk used for the making of Cousin cheese. It then ripens for 6 months, a process that increases the development of its fruity savour.

Tasting tips

Pairing cheese and wine

We advise you to eat this cheese with some white or yellow wine. A white wine from Jura such as Château-Chalon would be perfect.

Notre Cousin

In 1961, Jacques Schmidhauser moved to Haute-Savoie, where he launched his cheesy business. He decided to ripen his exceptional products in the maturation cellar of the Annecy Castle. Today, his son Max took over the dairy.

Did you know that ?

This cheese is part of a family story. It is produced in Switzerland by Jurg, a cousin of the Schmidhauser family. Once they are made, cheeses are ripened on the other side of the border, in Haute-Savoie, where Jurg’s cousins take the reins.



Commercial name : Le Chartreux Name : Raw cow milk cheese Type : Hard pressed paste Preservation : Around 8°C
Fat content : 32% Ingredients : Raw cow milk, ferments, rennet, sel Allergen : Milk
Local cheesemaker / refiner
Name : Fromagerie Schmidhauser Address : 74290 ALEX