Abondance - Asiago

Abondance de Savoie

Abondance de Savoie is pressed, brine-soaked & aged, during which time it is rubbed with salt. This cheese may replace or combine mountain cheeses such as Comte or Gruyere for melting purposes to add extra dimensions of flavor. The texture is firm with a tight paste & the flavor is full, buttery and nutty with a fruity tang and a grassy finish. This cheese is made only from the mixed race breed of cattle that carries the same name of that region.

Country: France
Region: Haute-Savoie, Abondance (Alps Mountains)
Texture: Semi-Hard
Type of Milk: Cow
Aging Time: 90 Days
Pasteurized: No

Alta Badia

Alta Badia is made from fresh whole cows milk from a small number selected dairy farms. It ripens for approximately 180 days, creating a light brown rind and a somewhat firm texture. It is a flavorful Italian mountain cheese with savory flavors and aromas. Alta Badia is named after the small town in the Alps and has the mountain flavor components that are nutty and earthy without being either overpowering or too rustic. It resembles many Swiss cheeses in texture and flavor such as Appenzeller and Gruyere.

Country: Italy
Region: Alta Badia, Dolomite Mountains, Veneto
Texture: Semi-Hard
Type of Milk: Cow
Aging Time: 180 Days
Pasteurized: No

Antico Mugello

Antico Mugello is an Italian, sheep’s milk cheese that is produced by the Il Forteto Cooperative in the Tuscan town of Mugello, Made from pasteurized milk, it is aged for about two months and develops into a cheese that is semi-hard in texture and straw colored in appearance.  Similar in the way that Rossellino is made, the rind is rubbed with tomato concentrate, adding an element of complexity to its flavor is both rustic and slightly sweet. The cheese is fairly dense and nutty with salty undertones.

Country: Italy
Region: Tuscany
Texture: Semi-Hard
Type of Milk: Sheep
Aging time: 2 months
Pasteurized: Yes

Appenzeller

Appenzeller is a Swiss mountain cheese that originates in the Appenzell region of Switzerland, near the Austrian border. It is bathed in a mixture of wine, spices and salt which produces an orange rind that is semi-hard and dry. This cheese has a fairly dense texture, with a rich, nutty and tangy flavor, which ranges from smooth and mild to full and rich, depending on how long it is aged. Appenzeller is one of the three cheeses, along with Gruyere and Emmental, that is traditionally used in authentic Swiss Fondue. There are three different types of Appenzeller:

  • "Classic" - Aged 3-4 months and wrapped in silver

  • "Surchoix" - Aged 4-6 months and wrapped in gold

  • "Extra" - Aged 6+ months and wrapped in black

Country: Switzerland
Region: Appenzell
Texture: Semi-Hard
Type of Milk: Cow
Aging Time: At least 3 months
Pasteurized: No