The favorit at the moment of Michael Mathier..... Big thanks to the Cooperative d'Etivaz for the good affinage and the support they give us. We have 6 different Producer/Alpage in the range and hopefully a cheese for every taste.

Benoit Kolly in the Fromagerie le Mouret is the Producer of the Gruyère AOP for Swissmathier. After 5 months we send the young Gruyère AOP to the town of Reichenbach (BE) where we have a Partnership with Roland and his Team. They mature around 350 wheels of Gruyère for us in a old army bunker insight a mountain. Matured between 12, 15 or 18 months and one of the best sold cheese at Swissmathier.

Three different cheese of Vacherin Fribourgeois AOP; one thermized, one raw milk and as well from september - mars the Alpage Vacherin (Slowfood). They are perfect on a cheese plate or in a Fondue.

We have the Vully Classic and Reserve in the range as well the Edelcru (unpasteurized) Very happy to work together with Ewald and his Team.

Gourmino in Langnau mature for us a very good Emmentaler, if not the best one !!! Bernhard Meier and his wife produce in their dairy Hüpfenboden a Slowfood certificated cheese and this is one of a kind.

Walter make this wonderful cheese in Lenk. A small mountain cheese with some Alpine herbes and flowers around the rind. The production is very limited !

A semihard cheese from the canton of Zürich. The Cheese is thermized and has herbes all around the rind. Matured for att least 4 months in the Swissmathier cave.

Chällerhocker made of 100% raw milk and matured for 10 months. Thank you Walter for this great cheese.

A soft cheese from the dairy in Schönried made of goat and cows milk.

A selection of 2 different Gruyere Alpage AOP and 2 Vacherin Fribourgeois Alpage AOP is the secret of this Fondue. Don't use white vin for the Fondue but a dry appel cider, trust me !

Raw milk Raclette from the region of Fribourg/Valais made in small village dairys. Raclette at his best and always matured for at least 4 months.

Tete de Moine from the Amstutz family and matured for around 120 days. Perfect for the Girolle ! We have as well the Tete de Moine Reserve AOP and Tete de Moine Bio AOP if you are looking for something different.

The king of all Gruyere, the Alpage cheese from the Mountains of Fribourg and matured at the Caves d'Alpage de la Tzintre.

A semi-hard cheese from the Lenk Milch. Matured for around 5 months and made of non animal rennet.

Vacherin Mont d'Or from the Fromagerie Andre :The winner of the Swiss Cheese Award in 2016 !

Le Niremont - A Swiss semi-hard cheese from thermized cow's milk made in the town of Semsales.

One of the best blue cheese in Switzerlans and made by Walter Treuthard in the town of Lenk. The cheese is unpasteurized for the clients in Europe and pasteurized for the Swissmathier clients in the USA & Australia.

A Vacherin Fribourgeois AOP without rind. Ready to use for the Fondue.

Bergkäse is matured for 6 months and from the region of Appenzel. A cheese for every day at a very good price. One of the best selling cheese at the moment.

A unpasteurized cows milk cheese from the Fromagerie le Mouret. Matured for 2 months and perfect for Breakfast or a Cheeseboard in the evening. Around 600g

Le Berger d'Enhaut is a well matured sheep milk Tomme from Rossiniere. Made of unpasteurized organic milk by the Henchoz Family. Finally we started to work together and this is the first cheese from this Producer in our range but not the last one. More is to come !

Meier Meringues are the favorite once for us at Swissmathier. Still handmade and only with the best ingredients.

You have to taste this... I think there is no better cream you can buy prepacked ! Only the Cream in a Chalet in summer time is better !!!

You have to get one if you sell Raclette