- FlavourRich, Creamy and Sweet
- Type of MilkCow
- Vegetarian RennetNo
- Weight TypeMin
Store & Serve
All cut cheeses are cut to order and will have approximately 12 days shelf life on them from the date the order is despatched. Due to high demand, it is occasionally necessary for us to substitute items in orders for an alternative. We will always endeavour to choose an alternative, which is the most similar to the item you have selected and of equal or higher value for no additional charge.
- StorageKeep refridgerated
- Instructions for useBest eaten not cooked - rind not edible
- IngredientsCow's (Milk) (98.3%), Salt (1.6%), Starter Cultures (0.09%), Animal Rennet (0.01%)
- Typical Valuesper 100g
- Energy kJ1820
- Energy kcal435
- Of which saturates28.5
- Of which sugars0
Paxton & Whitfield Ltd, 93 Jermyn Street, London SW1Y 6JE
These summary details have been prepared for information purposes only. While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for reading the product packaging and label prior to use. Paxton & Whitfield is unable to accept liability for any incorrect information. If you require specific advice, please contact our mail order team on 01451 823460 or email email@example.com.
Decadent Artisan Alpine Cheese
Schnebelhorn cheese is made with added cream, creating an intensely rich and toothsome texture with a fantastic funk filled flavour. Made with milk exclusively from cattle that have been grazing on high altitude pastures, the wheels of cheese weigh around 6kg each. We’ve selected an 8 month age profile because we feel that this best suits the cheese - it’s nicely balanced between a fudgey rich texture, whilst being full of character with a flavour that goes on and on.
This fantastically named cheese is so called thanks to the highest peak in the region from which it hails. The Guentensperger family have been making cheese for three generations, traditionally making the classic cheese Appenzeller. Due to the quirk of the Appenzeller PDO, only a limited amount of cheese is allowed to be produced each year and so the cheesemakers have focussed their attentions on making interesting and unusual cheeses that still have that alpine quality that is so loved.