Koch-Cheese AG | Produkte

HAUTE COULEUR

Haute Couleur

Colours are stimulating, colours can be tasted

HAUTE COULEUR, which is certainly very obvious with Haute Couleur, draws its inspiration from the world of colours and their effect on all of us. And for this, nature, with its perfectionism, diversity and infinite combination possibilities, provides us with an inspiration that is unparalleled. The products are so convincing in their appearance and their unique interplay of aromas. It is the colourfully familiar and tastefully interesting combination possibilities that perfectly unite opposites and thus offer an unprecedented taste experience.

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Koch-Cheese Tailor-Made Motiv 8 Blumen mit Blumen

HAUTE COULEUR

8 Blumen

The Mindful One

8 flowers are tailored to fit this wheel of cheese like a glove. Making it as pleasing to the eye as it is to the palate. The 8 flowers are incredibly decorative, and they give this cheese its very special character. The fragrance deeply permeates the cheese, ensuring a perfect and quite unique interplay of flavours. For the best effect, please make sure to also eat the rind.

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Safflower: Saturated colour, gentle aroma

Natural Yellow-Orange for the Floral Rind

It not only looks beautiful as a flowery rind, it also brings about a mildly-sweet and gentle note of honey: the yellow-orange tubular flowers of the safflower – better known by the name false saffron. While we will not divulge the secret of our edible flower rind clothing our «8 Blumen», we will say that the natural, yellow-orange kick stems from safflower blossoms. They provide a natural colouring agent, the reason for their German name of «Färberdistel», literally meaning «dyer’s thistle». Legend has it that the robes of Buddhist monks get their distinctive colour from this plant. At first sight, the safflower blossoms on our flower rind look like saffron, which is why they are also called «false saffron».

Leaf to Root

Our Flower Rind is so Sustainable

Let’s be honest: we all want to act in a more sustainable way. And actually, that is quite possible! But where’s the connection to our flower rind? Similar to the nose-to-tail principle for preparing meat, there’s the vegetarian principle of leaf-to-root. And we are more than happy to follow this principle in creating our edible flower rind. Take the deep green of our flower rind: it stems from strawberry plants! Which brings about no less than three benefits: 1. No waste, 2. Valuable antioxidants from strawberry leaves, and 3. A particularly sustainable, green kick for our flower rind. Enjoy the deep green!

HAUTE COULEUR

Kräutergarten

The Mildly Aromatic One

Such an incomparable mixture of herbs cuts a fine figure indeed. The fine aroma of the herbs makes this fine semi-hard cheese from organic raw milk so mildly aromatic and harmonious. Kräutergarten, which literally means herb garden, gets its particular flavour from several kinds of pepper, parsley, thyme, marjoram, basil, and rose pepper. Together, they strike a harmonious chord, making this organic raw milk cheese an absolute favourite.

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A cheese for all senses

The Varied Taste of an Herb Garden

Whether it’s parsley, thyme, marjoram, or basil – there are so many garden herbs! Not only do they round off the fine taste of many dishes, they also add a special visual touch, like on the edible rind of our cheese. Ideally, you can harvest herbs in your own little herb garden. That is not only convenient, but also sustainable and healthy. A small herb garden at home stacked with garden herbs provides the right herbs for any taste.

The ancient Greeks already knew this.

Parsley, an Herb That Simply Tastes Great

Parsley is just as appetising as it is versatile, which makes it arguably the most popular herb of all. Small wonder you can find it in every herb garden, however small. Even the ancient Romans and Greeks were enthusiastic about the healing and savoury powers of this herb. Today, we know that the ancient Greeks were wrong in believing that parsley protects you against inebriation. Still, to this day we love parsley for its good taste as well as for its good looks in the herb garden.

HAUTE COULEUR

Lavandula

The Enchanting One

An enchanting fragrance, enrobing our Alpine cheese in an entirely new garment. True lavender, also called narrow-leaved lavender (Lavandula angustifolia), has a pleasantly fresh, balmy-sweet to herbal fragrance with some hints of forest flowers. This perfectly suits our Swiss Alpine cheese which matures for three months and is cured by hand every week until we clothe it in an intensely fragrant lavender composition. You can smell and taste the enchanting beauty of Provence.

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Lavender in all its variety

Nice to Look at and Delicious, Too

If you hear the word lavender and right away see those well-known purple fields in Southern France in front of your mind’s eye, you’re right on target. But lavender is much more versatile than you might think. There is Spanish lavender, also called topped lavender, that grows close to the coast and which is characteristic because of its large bracts. Spike lavender or Portuguese lavender is also called «broad-leaved lavender» because of its strikingly large leaves. Fringed lavender or French lavender owes its name as you might have guessed to its fringed leaves which are extraordinarily aromatic. The Provence lavender could also be called a tourist magnet, since each year, it draws many thousands of tourists to its French habitat.

True lavender

Blue Wonder

True lavender, also called narrow-leaved lavender or English lavender, is a real blue wonder. It grows in heights of up to 1,600 metres above sea level, i.e. it feels quite at home at high altitudes. Its blossoms show various hues of blue and lilac, but the species also comprises types with white or pink blossoms. Thanks to the rather mild and unobtrusive fragrance of true lavender, it is used both as a kitchen herb and as a fragrance. Moreover, it sports many uses as a medicinal plant. True lavender thus is a real all-rounder, being utilised from cosmetics to cheese affinage.

HAUTE COULEUR

Ingwerpepe

The Contrasting One

Just like a fashion designer, the affineur makes strong personalities bloom. And with this purely organic product which is made according to our recipe in a small family-run cheese dairy, the perfect harmony comes about by means of the felicitous interplay of contrasts: ginger and pepper start off the taste sensation with their fresh pungency at the palate, while the lemon provides a lovely finish.

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Organic cheese or not organic cheese?

Organic Cheese Is What It Is Thanks to the Milk!

Ever more frequently in shops, you will encounter products bearing a seal asserting its organic origin («bio»). But what does that really tell us? What turns a cheese into an organic cheese? The biggest difference is in the raw material, i.e. the milk. Organic «bio» cheese has to comply with strict requirements and regulations, such as a species-approriate and gentle husbandry, with a clear focus on the welfare of those animals that give their organic milk. However, whether «bio» automatically means «better» is still a matter of some debate. Even milk farmers working in the traditional way do pay attention to the animal welfare of their cows – at least that’s the case for all those that we work with. NB: Organic «bio» cheese – yes, but not at any price.

Harmony by contrast

An Organic Cheese That Loves Its Contrasts

We are enthusiasts of the modern science of how best to combine food and tastes, and in our organic «bio» cheese «Ingwerpepe» we realize what Food Pairing calls «contrasting harmony». By combining the right aromatic groups – as we do in our organic cheese – we achieve taste highlights that are second to none. In our organic «bio» cheese we focus on two aromatic groups which harmonise: there is the fruity and acidic line, and then there’s the citric and herbal line. In doing this, we create new accents: as surprising as they are exciting.

HAUTE COULEUR

Ringelblume

The Everlasting One

Fashion trends come and go. Calendula is here to stay. The marigold, also known as calendula, is nearly everlasting – always in bloom and self-disseminating. We have discovered this brightly yellow herbal «perpetuum mobile» as a nutty-mellow indulgence partner for our Swiss semi-hard cheese made with organic raw milk. You’ll love it – as apéro, on bread, or simply as a snack.

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The sunny yellow medicinal plant

Calendula Has a Nicely Nutty Taste and Is Good for the Body

Calendula, also called marigold, was already well-known as a medicinal plant in ancient Roman times. We also find written notes on the healing effects of calendula in documents dating back to the 12th century. The blossoms and leaves of calendula plants are utilised because those contain the active ingredient alpha-cadinol. Calendula blossoms are processed into salves and tinctures; thanks to the flavonoids contained therein, they have an anti-inflammatory effect. In addition, laboratory studies have shown that the calendula has an accelerating effect on wound healing. We cannot promise you a healing effect in our cheese. But what we can promise you is a yummy and finely nutty taste.

Sun’s bride

Calendula is the Sun’s Best Friend

The many names for calendula or marigold reflect the many properties it was invested with through the ages. While calendula was called Klymennon in ancient times, during the Middle Ages it was known as «sun’s bride» This name is due to the blossoms following the course of the sun. Its ability to predict the weather earned it the nickname «rain flower». For in former times it was well-known that if calendula blossoms were still closed at 8 am, this was a sign of bad weather in the offing. Even though our organic calendula cheese cannot predict the weather, its taste is excellent, thanks to the gently nutty taste of the calendula flower.

HAUTE COULEUR

Provence

The Captivating One

What makes the fabric of our dreams? They are woven by captivating fragrances, intensive aromas and a wide variety of flavours that conjure up mental images: of landscapes bathed in light, of violet flower fields and shimmering summer heat. With Provence, you get yourself a sampling of the Côte d’Azur. A tailor-made cheese indulgence with the attractive fragrance and taste of Herbes Provençales.

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Herbes de Provence

Mediterranean Vacation Feeling

«Herbes de Provence» is the name of a particular blend of kitchen herbs. Herbes de Provence mostly consist of herbs classically used in Southern French cuisine, herbs that grow wild in the Provence region. The blend itself is much less well-known in its region of origin than it is abroad. It is a blend for tourists who like to take a whiff of Provence along with them when they have to return home again. Most blends contain these herbs: rosemary, oregano, savoury, and thyme. Sometimes – as is the case in our Provence cheese – other herbs are added, such as bay leaves and basil.

Herbes de Provence

Sage Is the New Rosemary

We always used to think that our cheese with Herbes de Provence didn’t include any sage. But now scientists have run DNA tests and discovered that rosemary really is no genus of its own, but belongs to the genus Salvia. Scientifically speaking, this means that rosemary is no longer Rosmarinus officinalis but Salvia rosmarinus. But for us, it stays what it has always been: rosemary – an iconic herb, part of Herbes de Provence, an epitome of Mediterranean herbs and cuisine, the «dew of the sea», as the literal translation of Latin ros marinus has it.

HAUTE COULEUR

Botana

The Harmonious One

This mild and aromatic cheese will be a real treat for everyone loving their herbs for the kitchen. Is it the smooth texture or the subtle aroma of the herbs which makes this fine semi-hard cheese so harmonious? It is the incomparable herb mixture from several kinds of pepper, parsley, thyme, marjoram, basil, and rose pepper in combination with this firm raw milk cheese. Finest cheese fashion, the Appenzell way.

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Wild herbs for seasoning

Out and About in Field, Forest, and Meadow

Wild herbs bring spice to the kitchen all year round. When yesterday it used to be parsley and chives, these days wild herbs with their spiciness and their aroma become ever more prevalent – even coming together in the most felicitous manner on the edible rind of our «Wildkräuter» cheese. We can enjoy wild herbs all year round. Fresh in the summer, and dried in the winter. While wild garlic is rather well known, others like yarrow or dandelion, thyme or marjoram are newcomers in the wild herb cuisine. Try them, it’s worth it. Nature provides us with so many treasures which we only need to harvest and enjoy.

Wild for Wild Herbs

Pepper Seen Through Rose-Coloured Glasses

Sometimes, little nuances can make a big difference. Take wild herbs: there are so many variants that their clever combination can turn into something new right away. Our harmonious «Wildkräuter» cheese contains e.g. pink peppercorn, also called rose pepper, Brazilian pepper, or Schinus pepper. Actually, it’s not a form of pepper, but the berry of the Schinus tree, and it comes with a very aromatic touch: a hint of juniper, a tenderly fiery note, as well as a sweet by-taste. Worked up your appetite already? Then try our «Wildkräuter» !

HAUTE COULEUR

Verdori

The aphrodisiacal One

Normally, we don’t reveal our sartorial secrets. But in the case of our Frühlingswald, we simply cannot deceive you. Of course, the sensual, aphrodisiacal aroma is a clear indication that we use wild garlic for this full-fat cheese made from same-day fresh raw milk. And we will unveil a bit more of the secret of the summery touch it excels in. In fact, morsels of sun-ripened tomatoes and cashews wait to be discovered.

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Wild garlic sprouts in the spring

Watch Out for Poisonous Look-Alikes!

When you take a deep breath during your walk in the woods in spring, you may notice that intense, tangy garlic smell emanating from those elongated, light green leaves already from a distance of some metres: wild garlic, which is clearly part of the attraction of our «Frühlingswald». But please pay attention: the wild garlic leaves can be easily mistaken for both meadow saffron and lily of the valley. Those, too, grow in the woods and along meadows, but they are poisonous plants. Usually, a fragrance test brings certainty: simply crush a leaf between your fingers. If it smells of garlic – congratulations! Wild garlic it is!

What makes wild garlic so good for your health?

Sulfur Compounds Ramp Up the Lipometabolism

Like its relative, the garlic, wild garlic contains the organosulfur compound allicin. For wild garlic, it is a natural protection against herbivores: when they nibble the leaves, an enzyme helps create the intensely smelling allicin. Herbivores are deterred by the strong garlicky smell. And that’s just why we love wild garlic. Plus, wild garlic has positive effects for your health: the organosulfur compound allicin can stimulate the liver and gall bladder and thus ramp up your lipometabolism.

HAUTE COULEUR

Timberly

Catwalk in the woods

For our unique Timberly, we have been inspired by the needles, woods, and aromas of the forest and created a beguiling blend: Aromatic and tart with a slightly bitter note and the wonderful smell of fresh, damp forest floor. The question remains: is it still an it-piece or already a classic?

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HAUTE COULEUR

5 Blüemli

The Organic Purist

5 exquisite organic flowers, elegantly combined with the very finest organic cheese from our region. This makes for an «it» piece you can’t help but adore. A cheese with an expressive floral pattern and real flower power, derived from the essential oils of those 5 flowers («Blüemli») that are released during many days of special maturing and that deeply permeate this cheese.

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A feast for the eyes

Edible Erica Blossoms for Our Flower Cheese

Purest top quality directly from nature: that holds true for our flower cheese as it does for the edible organic blossoms adorning its rind. One of the 5 types of flower (Swiss: «blümeli») for our flower cheese is Erica, fine with its enchanting pink violet colour. If you see this colour and think of a heath, you’re right on target, for Erica is also called heath, heather, ling, Scotch heather, or summer heather. Great to look at, full of colour, and appetizing – that’s the way our flower cheese is also adorned by cornflower, calendula (marigold), lavender, and dill.

Of seeds, herbs, flowers, and myth

Dill Tips Top Off Our Flower Cheese!

There are spice plants one simply cannot do without in the kitchen. And one of those gives a special kick to our flower cheese: dill, whose seeds, greens, and blossoms are edible. For our flower cheese, we use the aromatic dill tips. But the blossoms are rich as well, having medicinal properties by virtue of their enzymes, tannins, and minerals. The epithet «witch herb» derives from the superstitious belief that its aroma could ward off witches and nightmares. We, however, use it for our flower cheese to awaken the benevolent kitchen spirit.

HAUTE COULEUR

Hempire

The trendy one

One more creation which sets new benchmarks in terms of taste and which dresses a current trend in an entirely new garb. We provide this very special creation with a milky-nutty and mildly aromatic taste, beguiling the senses, offering a novel taste experience. This is a result of the hemp leaves and hemp nuts we use for refining our cheese.

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HEMP – NEARLY FORGOTTEN,

MORE UP-TO-DATE THAN EVER  

The first known traces of hemp being used by humans date back to about 30,000 B.C. Over time, hemp provided the raw material for making clothes and ropes, it was a source of nutrients, and was even used to make paper. With the onset of industrialisation, though, hemp lost most of its importance as it was crowded out by new materials and more efficient production procedures. In the past few years, however, hemp enjoys a real renaissance, especially in nutrition and for recreational enjoyment, and it’s become the talk of the town. In this way, hemp has even made its way to cheese refinery.

HANP

THE SUPERFOOD WITH A BAD REPUTATION (UNJUSTLY SO)

Thanks to its unusually high nutrient content, one can justly call hemp a superfood. The hemp nuts, which we also use for our cheese, are rich in anti-oxidants, omega-3 fatty acids, and vitamins E & B. And thanks to their content of valuable protein, they even give lots of power to our muscles. Despite this array of positive characteristics, hemp unfortunately has a bad reputation. But that’s only because some types of hemp have a high THC content, making them psycho-active. But don’t worry, our cultivated hemp only excels with its very fine taste.

ESSENCIA

Essencia

A thousand and one fragrances

Our ESSENCIA collection is, as the name suggests, inspired by the diverse essences and natural flavours of nature. Be it the green plant world, trees, fruits or even certain ingredients such as hemp or figs. It is like a homage to nature to extract its individual taste components and create something new - just like a dress made from an extract. Whereby the note of each individual product is enhanced by the natural character of the raw materials. With this naturalness of essences, we interpret the trend towards nature and naturalness again in a unique way.

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ESSENCIA

Truffalo

The Select One

Just one thimbleful of truffles suffices to launch a fireworks of aromas. Shortly before the cheese is put into the moulds, we add drops of truffle essence to the cheese. Thus, the truffle taste can unfold evenly and permeate the entire wheel of cheese. For the final round-off note, we attach a fine coat of select poppy flowers to the outside of the cheese. Très chic & uniquely tasteful.

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Truffles

The Black Gold of Connoisseurs!

When they hear the word truffles, connoisseurs start salivating. This noble mushroom, about a thumb’s length in size, is hard to find and thus very expensive. Then again, it only takes a few thin slices to ennoble an already perfect dish. You can tell a good truffle by its smell, but also by its texture: it should be firm but not hard, and should yield minimally to the touch. For our «Truffalo», we use truffle aroma – delivered from particularly reliable sources. Due to the intensity of the aroma, we have taken the conscious decision to go very easy on the truffles; after all, the star of the show remains the cheese.

Truffles and red poppy

Our Black-and-Red Dream Team

Even though it would have deserved it – our «Truffalo» may not be called truffles cheese, since it does not contain any truffle chunks. However, the little amount of truffle aroma we use still triggers a sheer taste explosion throughout the entire wheel of cheese. And then there’s its congenial partner: red poppy, also called cocquelicot. We like its colour and the way the young leaves taste, reminding us a bit of cucumber and hazelnut.

ESSENCIA

Cannalina

The tart and refreshing one!

In our ESSENCIA collection, we have been completely inspired by the green world of plants this time. A dress woven from an extract of hemp leaves, hemp nuts and hemp oil that leaves a tart yet refreshing taste experience on the tongue. A pleasure experience where the unique taste can be sensually experienced again and again.

- With the naturalness of essences, we interpret trends in a unique way.

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ESSENCIA

Croccanta

Crispy to the last bite!

The name Croccanta says it all. Because fig seeds are very much in vogue and ensure a crunchy and surprising feeling or experience in the mouth with our Croccanta. The little seeds are the new influencers, so to speak. And the beauty of it is that this IT piece is even convincing in the heat of the raclette oven.

- Crunchy cheese with a fine hint of nut.

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FINESSE

Finesse

Refined, tailored to the loaf

Like fashion with its colours, materials and combinations, our FINESSE collection aims to create experiences and feelings for all the senses in a sophisticated and different way. Simply enjoy cheese in a different way, whether in the kitchen or on the go. Surprising ingredients are combined here, which, like a dress, awaken summer feelings or stimulate the senses with the special scent of an ingredient. The eye, nose and palate are thus particularly appealed to. The end result is an exquisite product with an individual taste - like a tailor-made suit that can be enjoyed on any occasion and anywhere.

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FINESSE

Fondue

The golden glaze

Cheese fondue – to this day, this archetype of molten cheese indulgence is enjoyed by all. It is the epitome of Swiss tradition and cosy conviviality. With our most recent creation, we’d like to make a very individual statement. So we’ve created our «8 Blumen» in a ready-for-fondue format. Our 8 types of flower blossoms are now amalgamated into an incomparable taste sensation. The tailor-made, fresh cheese mixture only needs to be added to wine/cider/beer, and already our fondue will be ready for the great fashion show!

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HISTORY WITH TRADITION:

THE FONDUE

Who invented the cheese fondue, anyway? It was the Swiss, of course! It’s not for nothing that cheese fondue is regarded as the national epitome of a Swiss dish. Legend has it that monks, who were not allowed to eat solid food during Lent, had the ingenious idea to melt their cheese – allowing them to eat their fill while still adhering to the rules of fasting. The first known written recipe for fondue also leads back to Switzerland. It was written down in 1699 by Anna Margarethe Gessner, who lived in Zurich. At the apex of this long tradition, you can now enjoy our «8 Blumen» fondue cheese which gives fondue a completely new twist.

THE CAQUELON

A POT OF GOLD

Next to the cheese itself, the fondue pot, or as fondue lovers call it, the Caquelon, is the most important utensil for making fondue. A high-quality Caquelon will be made entirely of cast iron. Such a pot has special heat-conductive properties so that the heat gets transmitted to the inside of the pot slowly, preventing the cheese from burning during the melting process. Its bottom should also have a certain minimum thickness so that the fondue will not stick to it while being kept hot during the meal. A very slightly burned cheese crust forming at the Caquelon bottom, however, is considered a special delicacy for connoisseurs, as reflected in the reverent nicknames of «religieuse», «croûton», «nonne», or «grand-mère». So with the right pot and our «8 Blumen» fondue cheese, you’re ready to deeply enjoy your fondue.

FINESSE

Raclette

Each little pan a proof of your individuality

Thanks to our «8 Blumen» in slices, you will experience raclette in an entirely new way. Thanks to its special flavour, its rich and aromatic taste, and its excellent melting properties. Since quality is paramount for us, we only use top-quality alpine cow’s milk from Appenzell. That’s why we are so proud that this raclette cheese has already won several awards and diplomas from the Swiss Cheese Award. Enjoy this unique indulgence!

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SWISS RACLETTE CHEESE

FULL-FLAVOURED AROMA AND EXCELLENT MELTING

On principle, nearly any cheese might be used for raclette. But in clear contrast to normal supermarket cheeses, Swiss raclette cheese – and especially our «8 Blumen» raclette cheese – is characterised by its incomparably fine taste. Reasons for this are the traditional way it is made, and of course the top-quality Swiss alpine milk it is made of. Once you’ve tasted our raclette cheese, you may not want to taste any other. Not only does it taste so good, it also has perfect melting properties resulting in a gentle and creamy texture.

CALM AND COMPOSED ENJOYMENT

THE TRADITIONAL RACLETTE WAY

Raclette today means taking small pans, filling them with different ingredients, covering them with cheese, and arranging them in an electric table-top raclette making device. Originally, though, the cheese was molten while sitting in front of the fireplace. That’s why even today, in Switzerland raclette must not be rushed. Raclette is the epitome of conviviality and simplicity at the same time. Also the other ingredients are not luxurious. Traditionally, the raclette cheese is complemented only by boiled potatoes in the skin, pepper, as well as pickled cucumbers and onions.

FINESSE

TRUFFALO RACLETTE

Our FINESSE collection has something really hot to offer!

For the new season, we have created something very special on the theme of raclette. A small but nice surprise inside. It is the use of a fine essence of truffles. So, our label stands for a delicate truffle scent, like a pleasantly discreet perfume that awakens the senses. And in the raclette pan, an exquisite taste paired with a special fragrance unfolds while our slice melts away with pleasure.

- Raclette. Enjoy with fine and noble aromatic essences.

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FINESSE

Lavandula Raclette

Reclette for summer lovers

Another dress from our FINESSE collection that is guaranteed to awaken summer feelings. Refined cut, excitingly colourful and the shimmering heat of Provence in front of your eyes. Lavender fields and lavender are a familiar image for everyone. And the selected lavender flowers we use develop their aroma particularly well in the hot raclette pan. A light, summery lavender dress in the middle of the cold season. Opposites attract, as we all know.

- Raclette for summer lovers.

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HERITAGE

Heritage

Creating the future from the past

With our HERITAGE collection, we show that the heritage or legacy of the past, with its special stories and products, is very close to our hearts. The combination of living tradition and future orientation is a living value for us. Be it both production processes, the ingredients or the maturing process. In order to bring this special world of taste and experience into today's world, we always refine recipes and ingredients very carefully. What makes this collection is living tradition in combination with modernity. Food pairing with an aromatic WOW effect.

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HERITAGE

Montchic OT

Old Talent

In th end, our oldest models are some of our favorites. We pamper our Montchic OT with red cultures while it enjoys an extra long beauty sleep in a limestone cave. Once awoken, the wait has paid off: beautifully decorated with the first salt crystals in a smooth dough, it makes an impressive appearance with its spicy, strong aroma.

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Matured in a cave and cured by hand

The Rock Cave is Home to Golden Treasures

Maturing cheese in a cave is a special art, for the mountain is «alive». Achieving 100% control over temperature and humidity calls for a lot of intuition and finesse. Cheese matured in a cave will develop more slowly during extremely cold winter months, since the temperatures then will also be somewhat lower in our maturation cave. Still, heating makes no sense for cave maturation, since you simply cannot fight nature. In the spring, when there’s a lot of rain, the atmosphere in the cave can become very humid. The cheese maturation must take all this into account. And then there’s the spruce wood shelves that play an important role in humidity absorption.

Cave-matured Alpine cheese

Its Cheesewalk is Made of Spruce Wood Shelves

During maturation, the cheese in the cave is often stored in so-called beddings. Mostly, these include spruce wood shelves on which the cheese wheels rest during their maturation period. Cave-matured hard cheese will stay there between three and 12 months – and often even much longer. Wooden shelves still are the ideal support for cave-matured cheese. They ensure natural humidity absorption and balancing, promoting a perfect interplay between the climate in the cave and the cheese wheels. In our «mine», the cave-matured cheese rests on shelves made from regional spruce trees where it receives its ultimate finish, developing and unfolding its typical flavour.

HERITAGE

Montchic YT

Young talent

A cheese cuts a particulary fine figure when it is given good care and time to mature. The only thing missing to showcase it perfectly is aspecial place: For our purebred Swiss hard cheese, we have chosen a catwalk made of spruce boards in a rock cellar made of lime sandstone. After six months of cave maturing, the time has come: an aromatic, well balanced young star takes to the stage.

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The maturation time defines the character of a cheese

We at Koch Love All Personalities That Mature in Our Cave

Maturation is an art, it is one of the golden rules of cheese making, and the world of cheese simply couldn’t exist without it. Each and every cheese has to mature, no matter whether it’s a soft or hard cheese. In our case, maturation takes place in our own maturation cave carved into calcareous sandstone. There, each type of cheese follows its own maturation cycle. This maturation time in the cave can take days, weeks, even months – depending on the type of cheese. Our «Bergwerk» cheese spends a total of 8 months in the maturation cave in order to unfold its full aroma. Like the saying goes: «A good thing is worth waiting for!»

A stone that makes taste bloom

The Origin of Cheese for All Senses

The secret star in our maturation cave is actually the calcareous sandstone it is carved from. Thanks to its porosity, the calcareous sandstone naturally regulates the moisture in the maturation cave, ensuring a well-balanced humidity in the air all year round. This unique climate, interacting with the mineral deposits on the calcareous sandstone and the cheese, creates a very special taste and an unmistakeable fragrance. Our wheels of cheese receive their final fine-tuning in the maturation cave from our master cheese maker.

HERITAGE

Montchic CT

Creamy Talent

Our talents all have that certain special extra. In the case of our Montchic CT it is a portion of cream that makes all the difference – four months of maturation in a limestone cave develop a wonderfully creamy texture. The mildly aromatic, full bodied and long lasting taste experience makes it a high quality and uncomplicated favorite that goes well with many flavors.

Would you like to know more about this cheese? Then just send us a message – we’ll be happy to oblige.

HERITAGE

Braukunst

The Beer Artist

A match made in heaven: a cheese wearing a wedding gown made of hops and malt. What we have refined with tender loving care by hand for four months, is a heady liaison of cheese and beer. A well-balanced combination of two components which leave enough room for each other while leading us towards a new taste sensation in perfect symbiosis. The art and craft of brewing combined with a flavourful wow effect.

Would you like to know more about this cheese? Then just send us a message – we’ll be happy to oblige.

No beer cheese without hops

Hops and Hemp Are Closely Related

For our «Braukunst» beer cheese, we naturally also utilise hops. Hops (Latin: Humulus lupulus) is a close relative to hemp, or Cannabis sativa. Hops plants can grow to a height of up to 12 metres. In late June, hops start flowering. After 3–4 weeks, the blossoms form flower cones, called umbels or strobili. This hop umbel is that part of the plant which is needed to produce the hops that are so important for the taste of our beer cheese. Hops bring a huge spectrum of aromas to the table, ranging from herbal via resinous and flowery all the way to citric. That’s good news for our beer cheese, and it’s good news to you.

The affineur and his beer cheese

What Does Food Pairing Mean, Anyway?

In our beer cheese, we achieve aroma combinations which at first glance might seem unusual. But there’s underlying scientific evidence about how aromas act and interact which each other: this branch of enjoyment is regarded as the modern science of how best to combine different foods, and it goes by the name of «Food Pairing». That is exciting right from the very start, and it often culminates in an epiphany. As in the case of our beer cheese, there are combinations which don’t fit together at first glance, but which will make you enthusiastic as soon as you have tasted the first bite. We’ll keep up this exciting work and develop even more extraordinary creations. When will you discover the taste secret of our beer cheese?

IT-PIECE

It-Piece

Surprisingly different

IT-PIECES are fashion statements that are absolutely trendy and ahead of the times. In the same way, our It-Pieces are fully on trend or the theme is absolutely hip. They always have something special and are maybe even a little crazy sometimes, but that's what makes them special! Depending on the current trend, it-pieces change again and again and sometimes also experience an unexpected comeback. And that is exactly what we are always looking for or trying to create. We want to stand out creatively and tastefully and combine the unexpected. So that we can be seen with our it-pieces on all the catwalks of the world.

Would you like to know more about this cheese? Then just send us a message – we’ll be happy to oblige.

IT-PIECE

Timberly

Catwalk in the woods

For our unique Timberly, we have been inspired by the needles, woods, and aromas of the forest and created a beguiling blend: Aromatic and tart with a slightly bitter note and the wonderful smell of fresh, damp forest floor. The question remains: is it still an it-piece or already a classic?

Would you like to know more about this cheese? Then just send us a message – we’ll be happy to oblige.

IT-PIECE

Montchic OT

Old Talent

In th end, our oldest models are some of our favorites. We pamper our Montchic OT with red cultures while it enjoys an extra long beauty sleep in a limestone cave. Once awoken, the wait has paid off: beautifully decorated with the first salt crystals in a smooth dough, it makes an impressive appearance with its spicy, strong aroma.

Would you like to know more about this cheese? Then just send us a message – we’ll be happy to oblige.

Matured in a cave and cured by hand

The Rock Cave is Home to Golden Treasures

Maturing cheese in a cave is a special art, for the mountain is «alive». Achieving 100% control over temperature and humidity calls for a lot of intuition and finesse. Cheese matured in a cave will develop more slowly during extremely cold winter months, since the temperatures then will also be somewhat lower in our maturation cave. Still, heating makes no sense for cave maturation, since you simply cannot fight nature. In the spring, when there’s a lot of rain, the atmosphere in the cave can become very humid. The cheese maturation must take all this into account. And then there’s the spruce wood shelves that play an important role in humidity absorption.

Cave-matured Alpine cheese

Its Cheesewalk is Made of Spruce Wood Shelves

During maturation, the cheese in the cave is often stored in so-called beddings. Mostly, these include spruce wood shelves on which the cheese wheels rest during their maturation period. Cave-matured hard cheese will stay there between three and 12 months – and often even much longer. Wooden shelves still are the ideal support for cave-matured cheese. They ensure natural humidity absorption and balancing, promoting a perfect interplay between the climate in the cave and the cheese wheels. In our «mine», the cave-matured cheese rests on shelves made from regional spruce trees where it receives its ultimate finish, developing and unfolding its typical flavour.

IT-PIECE

Montchic YT

Young talent

A cheese cuts a particulary fine figure when it is given good care and time to mature. The only thing missing to showcase it perfectly is aspecial place: For our purebred Swiss hard cheese, we have chosen a catwalk made of spruce boards in a rock cellar made of lime sandstone. After six months of cave maturing, the time has come: an aromatic, well balanced young star takes to the stage.

Would you like to know more about this cheese? Then just send us a message – we’ll be happy to oblige.

The maturation time defines the character of a cheese

We at Koch Love All Personalities That Mature in Our Cave

Maturation is an art, it is one of the golden rules of cheese making, and the world of cheese simply couldn’t exist without it. Each and every cheese has to mature, no matter whether it’s a soft or hard cheese. In our case, maturation takes place in our own maturation cave carved into calcareous sandstone. There, each type of cheese follows its own maturation cycle. This maturation time in the cave can take days, weeks, even months – depending on the type of cheese. Our «Bergwerk» cheese spends a total of 8 months in the maturation cave in order to unfold its full aroma. Like the saying goes: «A good thing is worth waiting for!»

A stone that makes taste bloom

The Origin of Cheese for All Senses

The secret star in our maturation cave is actually the calcareous sandstone it is carved from. Thanks to its porosity, the calcareous sandstone naturally regulates the moisture in the maturation cave, ensuring a well-balanced humidity in the air all year round. This unique climate, interacting with the mineral deposits on the calcareous sandstone and the cheese, creates a very special taste and an unmistakeable fragrance. Our wheels of cheese receive their final fine-tuning in the maturation cave from our master cheese maker.

IT-PIECE

Montchic CT

Creamy Talent

Our talents all have that certain special extra. In the case of our Montchic CT it is a portion of cream that makes all the difference – four months of maturation in a limestone cave develop a wonderfully creamy texture. The mildly aromatic, full bodied and long lasting taste experience makes it a high quality and uncomplicated favorite that goes well with many flavors.

Would you like to know more about this cheese? Then just send us a message – we’ll be happy to oblige.

IT-PIECE

Cannalina

The tart and refreshing one!

In our ESSENCIA collection, we have been completely inspired by the green world of plants this time. A dress woven from an extract of hemp leaves, hemp nuts and hemp oil that leaves a tart yet refreshing taste experience on the tongue. A pleasure experience where the unique taste can be sensually experienced again and again.

- With the naturalness of essences, we interpret trends in a unique way.

Would you like to know more about this cheese? Then just send us a message – we’ll be happy to oblige.

IT-PIECE

Croccanta

Crispy to the last bite!

The name Croccanta says it all. Because fig seeds are very much in vogue and ensure a crunchy and surprising feeling or experience in the mouth with our Croccanta. The little seeds are the new influencers, so to speak. And the beauty of it is that this IT piece is even convincing in the heat of the raclette oven.

- Crunchy cheese with a fine hint of nut.

Would you like to know more about this cheese? Then just send us a message – we’ll be happy to oblige.

CHEESE COLLECTIONS DESIGNED BY KEVIN KOCH.

HAUTE COUTURE MADE FROM THE BEST SWISS MILK - TAILOR-MADE AND HANDMADE

What we do, we do with heart and soul

Creativity requires people with a common spirit and a very fine instinct

Haute Couleur

Colours are stimulating, colours can be tasted

8 Blumen

The Mindful One

Safflower: Saturated colour, gentle aroma

Natural Yellow-Orange for the Floral Rind

Leaf to Root

Our Flower Rind is so Sustainable

Kräutergarten

The Mildly Aromatic One

A cheese for all senses

The Varied Taste of an Herb Garden

The ancient Greeks already knew this.

Parsley, an Herb That Simply Tastes Great

Lavandula

The Enchanting One

Lavender in all its variety

Nice to Look at and Delicious, Too

True lavender

Blue Wonder

Ingwerpepe

The Contrasting One

Organic cheese or not organic cheese?

Organic Cheese Is What It Is Thanks to the Milk!

Harmony by contrast

An Organic Cheese That Loves Its Contrasts

Ringelblume

The Everlasting One

The sunny yellow medicinal plant

Calendula Has a Nicely Nutty Taste and Is Good for the Body

Sun’s bride

Calendula is the Sun’s Best Friend

Provence

Herbes de Provence

Mediterranean Vacation Feeling

Herbes de Provence

Sage Is the New Rosemary

Botana

The Harmonious One

Wild herbs for seasoning

Out and About in Field, Forest, and Meadow

Wild for Wild Herbs

Pepper Seen Through Rose-Coloured Glasses

Verdori

The aphrodisiacal One

Wild garlic sprouts in the spring

Watch Out for Poisonous Look-Alikes!

What makes wild garlic so good for your health?

Sulfur Compounds Ramp Up the Lipometabolism

Timberly

Catwalk in the woods

5 Blüemli

The Organic Purist

A feast for the eyes

Edible Erica Blossoms for Our Flower Cheese

Of seeds, herbs, flowers, and myth

Dill Tips Top Off Our Flower Cheese!

Hempire

The trendy one

HEMP – NEARLY FORGOTTEN,

MORE UP-TO-DATE THAN EVER

HANP

THE SUPERFOOD WITH A BAD REPUTATION (UNJUSTLY SO)

Essencia

A thousand and one fragrances

Truffalo

The Select One

Truffles

The Black Gold of Connoisseurs!

Truffles and red poppy

Our Black-and-Red Dream Team

Cannalina

The tart and refreshing one!

Croccanta

Crispy to the last bite!

Finesse

MORE UP-TO-DATE THAN EVER  