Product Information
The Heidi Cheese line equipment is specially catered to be both practical and useful for all cheese lovers at home. Designed and crafted in Switzerland to last a life time.
The windscreen can be used with any “open side burn” up to 23cm to protect the flame while using outside.
Pick from our extensive range a burner, cast iron fondue pot and fondue forks.
Related Products
Appenzeller Extra 8 months +
Appenzeller has been made in the Swiss Alps for over 700 hundred years. It is a bit like a gruyere, but with a more pronounced flavour and rich hints of cream and roasted almonds to finish. It is a great cheese for those who like a full flavour and a smooth, even texture that isn’t crumbly.
Region: Switzerland
Milk: Unpasteurised Cow
Size: approx 250g wedge cut to order
Tete de Moine (whole wheel only) 800g approx.
Tete de Moine was first crafted by the monks of the Monastry Bellelay in Switzerland more than 8 centuries ago. The rosette – paper thin shaves of cheese are created with the Girolle Cheese Curler . They are a must on a cheese grazing table and cheese board. With a mellow nutty and slightly spicy flavour, every one will not only be amazed by the cheese’s looks but also by the flavour.
Region: Canton of Bern, Switzerland
Milk Type: Unpasteurised Cow’s milk
Size: Approx 800g wheel
Supreme Alps Signature
A Swiss mountain cheese made in the same style as classics such as Gruyere with raw milk from cows grazing on the mountain pastures around Mount Moléson in the Pre-Alps of Fribourg, which peaks at an altitude of 2002 metres. Under the rough natural rind, the texture is smooth, dense and compact with some small tyrosine crystals forming over the 12-month maturation. The interior has a sweet-savoury aroma with hints of tropical fruit and broth, and a rich flavour of roasted nuts, sweet cream and alpine herbs.
Serve on platters with honey, fruit jams and seeded crackers or bread. Pair with craft beers, and aromatic white wines such as Pinot Blanc, aged Semillon and Gruner Veltliner or medium-bodied fruity red wines. Swiss cheeses like this tend to have a less crumbly texture – so a great choice if you are looking for some variety in your hard cheese choice on platters.
Region: Fribourg, Switzerland
Milk: Unpasteurised Cow
Rennet: Animal
Size: Approx 250g wedge, cut to order
Hornbacher – Winner Best Cheese – World Cheese Awards 2024
Hornbacher is produced by cheese maker Michael Spycher also known for his Gruyere cheese, winning the title “world champion cheese” Made only from summer milk from the surrounding pastures fields, Hornbacher is a semi hard, great melting cheese with a floral and nutty flavour.
Region: Wasen, Switzerland
Milk: Raw Cow
Size: approx 250g wedge cut to order
Schallenberg
Hansruedi takes care of the affinage of the Schallenberg cheese himself. During the first day after production the cheese wheels are turned at least once every two hours.
During the following 4 to 6 weeks they are brushed daily with salt water and after that ripened up to 16 months. The cheese dairy has a small cave, so most of the cheeses ripen in the cheese cave of the cooperative in Schangnau. It is located right over the Schallenberg pass about 10 minutes drive from Hansruedi’s cheese dairy.
Taste: Cauliflower with vanilla and toasted nuts
Region: Schallenberg, Switzerland
Milk: Fresh cow milk from dairy cows left to graze naturally (no silage).
Size: approx 250g wedge cut to order
L’Etivaz Aop
In the 1930s a group of Gruyère makers formed their own co-operative to make L’Etivaz, named for the tiny village around which they all lived. It is made in the style of traditional artisan Gruyère and protected by appellation law which states it can only be made by hand in a copper cauldron with raw milk from cows grazing on Summer alpine pastures (May – October only). L’Etivaz has a rich, nutty flavour with hints of dried fruit, grassy meadows and melted butter. The flavour is round and long-lasting and will be subtly different from wheel to wheel – a true reflection of terroir.
Region: South-western alps, Switzerland
Milk: Unpasteurised Cow
Size: approx 250g wedge cut to order
Sbrinz Alpage Aop Slow Food Presidio
Although not as famous as other Swiss cheeses, Sbrinz has been made for centuries in central Switzerland. It’s a mature cheese with a hard texture and complex round flavour – slightly bitey with a rich, savoury finish and hints of tropical fruits and toasted nuts. Serve on cheese platters and pair with Champagne, fruity white wines, Merlot or craft beer.
Region: Central Switzerland
Milk: Unpasteurised Cow
Size: approx 250g wedge cut to order
Goat Geiss
This unique and rare and Swiss goat’s milk cheese is made by Gourmino master cheesemaker Michael Hanke and aged in his own cellar, using a traditional alpine smear ripening technique (the same used to mature gruyere). Aged for around 3-4 months, it has an aromatic and fresh goat’s milk character with notes of lavender, white pepper, sage and sweetened condensed milk. The texture is every-so-slightly crumbly with a suppleness that yields palate. This cheese has earned a silver medal twice in 2020 and 2022 at the World Championship Cheese Contest.
A great choice for anyone seeking a non-cow’s milk hard cheese with a well-developed flavour – some find they can more easily tolerate goat’s milk cheese. This is a delightful additional to a cheese platter and is sure to be a talking point – serve with fruit and nut bread, charcoal crackers and fruit jams or honey. It can also be sliced for baguettes, salads or added to grazing boards. Pair with Sparkling wines, Sauvignon Blanc, Pinot Grigio or Ciders.
Region: Combremont-le-Petit, Western Switzerland
Milk: Raw Goat
Rennet: Animal
Size: Approx 250g wedge, cut to order
