The current SELECTION ROLF BEELER consists of 18 perfectly aged raw milk cheeses from various small producers.
These cheeses are not produced in large quantities and might therefore not be available at all times.
So you better take them as long as they are on stock.
| Emmentaler: |
Aged for 16 months in a humid environment (winner of several awards) |
| Gruyère: |
Aged for 16 months in a humid environment (the best there is) |
| Alp-Sbrinz: |
Affinated for at least 3.5 years (an ideal partner to all grape varieties) |
| Toggenburger: |
Rolf Beelers probably best raw milk Appenzeller |
| Alp Dräckloch: |
A traditional mountain cheese, cooked over a wood fire |
| Seebodenalp: |
The fiery one from Central Switzerland |
| Vacherin Fribourgeois: |
The original, a must in every fondue |
| Walliser Raclette: |
Wonderful taste, yet so creamy |
| Bierdeckel: |
A semi-soft cheese washed with unpasteurized beer |
| Försterkäse: |
A spicy red smear soft cheese in a firewood band |
| Weinkäse: |
Semi-soft, washed with red wine (Spätburgunder) |
| Stanser Röteli: |
A raw mild soft cheese in the Reblochon style from the dairy in Stans |
| Stanser Chuefladä (Cows pat): |
Red smear soft cheese in a wooden box - ready to spoon |
| Tomme Vaudoise: |
A traditional raw milk Camembert style from the Lake Geneva region |
| Aargauer Schafniedelchäsli: |
A small creamy sheep milk cheese, Camembert style |
| Galegge: |
A spicy red smear soft goat cheese, a very small farmhouse production |
| Blaue Geiss (Blue Goat): |
A blue cheese from Eastern Switzerland, made of 100% goat milk |
| Thurblau: |
THE Swiss blue cheese, similar to a Stilton |
