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Emmentaler Switzerland AOPEmmentaler Switzerland AOP was awarded the bronze medal

At the 2018 World Championship Cheese Contest in Wisconsin (USA) our Emmentaler Switzerland AOP was awarded the bronze medal.

Our AOP Emmentaler is made by means of traditional craftsmanship and matured in the cheese cellar for at least 120 days. This cheese is made exclusively from untreated milk. The cows are fed with natural food and have sufficient space to graze in.

According to the strict regulations of the cheese variety organisation Emmentaler Switzerland, while produced with great sensitivity and the highest levels of expertise, this product is one of the best-known cheeses in the world.

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Thurmesan

The Thurmesan cheese owes its name to the river flowing through the Thurgau, the Thur. This particularly tasty cheese originally obtained its typical aroma from this dynamic stretch of water.

In the Thur valley, that is rich in culture and natural landscapes, our cows graze on lush meadows that offer the best herbs. They thus produce a unique, tasty milk. This carefully selected raw material, paired with the most expert craftsmanship, ensure our Thurmesan thrives in producing a spicy and fruity cheese.

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Bodensee Switzerland SwissBodensee Switzerland Swiss was awarded the gold medal

At the 2018 World Championship Cheese Contest in Wisconsin (USA) our Bodensee Switzerland Swiss was awarded the gold medal.

Our Bodensee Switzerland Swiss is made using only the finest ingredients. Only fresh raw milk from the region is used. The cheese owes its unique aroma and unmistakable character to the lush pastures on Lake Constance, which are particularly rich in herbs thanks to their favourable climate.

This mild product with a sweet nutty taste, fatty cheese curd and regular holes is very popular among broad sections of the population.

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Handwerker

The origins of the Handwerker cheese date back several decades. We found this recipe in our grandfathers’ recipes- neatly noted down with carbon pencil and captured emotionally. In the fifties, this speciality was very popular among the local village craftsmen, and was usually savoured with fresh bread every day for their "Znüni" (morning snack).

Six decades later, cheese from local milk is carefully obtained from cows on lush pastures. The fresh clover, the lush grass and the local Lake Constance air round off the special taste of the Handwerker cheese. The cheese speciality is characterised by the traditional authentic values of their grandfathers.

The Handwerker is produced with great care and finesse. In-depth knowledge and state-of-the-art technologies elevate the Handwerker to the status of a top product.

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Thurmesan Block (foliengereift):

Thurmesan mit seinem charakteristischen Gruyère Geschmack ist ein Klassiker unter den Schweizer Käsesorten. Bei uns bekommen Sie die herzhafte Spezialität in rechteckiger Form und in Folie gereift.

Zur Herstellung des Thurmesan wird ausschliesslich naturbelassene Rohmilch ohne Zusatzstoffe verwendet. Durch die Folienreifung ist der Käse rindenlos, was den Abfall bei der Verpackung auf ein Minimum reduziert. Typisch für unseren Thurmesan ist der feine Teig.

  • Thermisierte Milch
  • Typischer Gruyère Geschmack, feiner Teig
  • Blöcke 63 x 32 cm, Höhe: 9 – 11 cm, Gewicht: 20 – 25 kg
  • Fett in Trockenmasse: 50%, Trockenmasse: 64%, Alter: Minimum 4 Monate

 

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Thurmesan Block Käse

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Cheddar Block Käse

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Cheddar Block (foliengereift):

Cheddar Käse überzeugt mit einem würzigen Aroma und ist an seiner kräftigen gold-gelben Färbung zu erkennen. Die Käsespezialität stammt ursprünglich aus England und wird bei uns aus naturbelassener Kuh-Rohmilch ohne Zusatzstoffe hergestellt.

Eine Besonderheit ist die rechteckige Form des Cheddar. Der Käse reift in der Folie und ist rindenlos. Durch dieses Reifeverfahren kann der Laib nahezu vollständig aufgeschnitten werden und der Abfallanteil reduziert sich auf ein Minimum. Die Lagerung in der Folie beschleunigt den Reifeprozess, sodass der Cheddar schneller in den Verkauf gelangt.

  • Thermisierte Milch
  • Reiner Geschmack, feiner Teig
  • Blöcke 63 x 32 cm, Höhe: 9 – 11 cm, Gewicht: 20 – 25 kg
  • Fett in Trockenmasse: 50%, Trockenmasse: 64%, Alter: Minimum 1 Monat

 

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"each piece a piece of nature"

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Address

Käserei Neuenschwander
Käsereistrasse 11
8594 Güttingen

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