This Swiss cheese has all the qualities one can expect from a hard paste. It is fruity, its texture is rather tender, and it can be enjoyed under various forms. An interesting product that changes from the “usual” Comté.
Thanks to its brown cows, the Thurgovia canton offers a high quality milk for cheese making. The maturation process then lasts for 6 months, enough to let the cheese develop its fruitiest flavours.
Pairing cheese and wine
We advise you to pick a light white wine in order to enjoy this cheese, preferably an Alpine one (such as Roussette for instance).
In 1961, Jacques Schmidhauser moved from Switzerland to France in the Alps region, where he decided to start his business. Fond of cheese, he decided to mature his creations in the cellars of the Castle of Annecy, where he could obtain some space. Since then, his sons and his daughter took over the dairy. They left the historical cellars of Annecy and built a cellar entirely dedicated to the maturation of their cheeses.
Did you know that ?
Although cousins of the Schmidhauser family carry out the making of this cheese in Switzerland, the maturation takes place in the French Alps in the cellars of the family.
Commercial name :
Pressed cooked cheese
Cow milk cheese
Fat content :
Raw cow milk, lactic ferments, rennet, salt