Le Maréchal

This firm, nutty, and herbaceous cheese is produced twice each day in a small Swiss town. It uses unpasteurized cow milk from local herds that’s no more than 10 hours old.

After the curds are moulded, pressed, and soaked in a brine bath, each wheel is ripened more than 120 days and hand-rubbed with fresh aromatic herbs. 

Deliciously flavourful and very unique, this is nothing like plastic-y Swiss cheese from the deli counter.