HandeckA handcrafted washed rind cow's milk cheese that combines traits from Gouda and another Swiss variety called Appenzeller. It has creamy and rich flavors with sweeter overtones and distinctive eyes throughout the body of the cheese. Pairs well with white wines such as Chardonnay and Sauvignon Blanc, as well as Pilsner beer. Sold in 200 g or 300 g wedges. (Note: product photos are not intended to depict any particular size wedge.)

Its distinct sense of place comes from the Brown Swiss cows whose milk is used: grazing freely through wild Alpine pastures and forest clearings all summer long

luxurious experience that'll convert even the most devoted blue cheese skeptics

It's simplicity is a refreshing diversion from some of Revel's funkier offerings

La Latatabah is a fresh

and Farmhouse Ales

The cultured butter is truly something special

This one's a rite of passage for diehard cheese lovers

This Appenzeller is made with raw milk and aged just 3-4 months

You’ll get sweet flavours from the liqueur which balance beautifully with the savoury and slight spicy notes of the cheese

add espresso to make the classic Italian “Bicerin”

Sold in 200 g or 300 g portions

We recommend 100-200 g of cheese per person for a raclette dinner