One of the most popular and ancient alpine cheeses from Switzerland. This younger version is perfect for melting, snacking, or beefing up a pot of fondue.

Big wheels from small batches. These artisan Gruyères are aged in Swiss caves, where at twelve months they achieve that lingering toasted flavor and a tight elastic paste. Snack it, bake it, melt it on ANYTHING – just don't forget the Sauvignon Blanc.

Life is full of contradictions. Proving there is truth in cliché is this pasteurized goat's milk wheel from central Switzerland - pasty yet creamy, washed-rind yet mild, a joy to order but utterly impossible to pronounce.

The 'eyes' have it – this is the raw milk original 'swiss' cheese. No vapid slices here – the sturdy elastic paste is pleasantly sweet, sharp and nutty. Imagine: one giant 200 pound wheel could blanket your entire studio with melty goodness. Better stock up on Riesling.

What's that raging animal on the label have to do with this raw Swiss cheese? Maybe it's the sharp (scharfer) flavor that's made him crazy? We sure flipped for it, especially with the buttery base flavor and long aging of 6 months.

If you have a Girolle, you too can shave "the monk's head." A strong raw cow's milk cheese from the Jura Mountains, assertively fruity and full-bodied.

Jura Erguel stands apart in the nutty world of Alpine cheese. Its dense and slightly dry paste is full of the prickly scent of pineapples, and it finishes with a sharp kick. Enlivening!