Maréchal

Gruyère with a fruity aroma, from Bruand. Matured for 13 months in a cellar with a humid atmosphere to develop it’s full taste and texture. 250gr, the cheese is cut on the day

Parmigiano Reggiano (matured 30 months). 2014-2015-2016 award-winner in Italian and world championships. More successful than the squadra azzura :-) 250gr, the cheese is cut on the day

6 fresh eggs from Vaud. The hens are raised in the best possible conditions in the open air and can go out as they please, even in bad weather in the winter garden. The hens are fed mainly with grain (a mixture of cereals) without any stimulants or animal meal.

Emmentaler, matured 36 months. You may notice small droplets in the cheese, this is a sign of high quality.