Our cheeses

Emmentaler AOP and specialties

Our cheese specialties

In the village cheese dairy Neukirch an der Thur we primarily produce Emmentaler AOP. In order to be able to process the entire quantity of milk from the surrounding dairy farmers, we have developed cheese specialties, yogurts and butter that are only available from us in this recipe. All products can be purchased fresh daily from our vending machines.

Emmentaler Mild The classic for every cheese plate and every family table. Emmentaler Mild is characterized by its typical sweet and nutty note and is popular with young and old thanks to its mild taste. Hardcheese, aged for at least 4 months in the cheese cellar and cared for by hand.	Emmentaler Surchoix The perfected classic! The long affinage at the same time guarantees impeccable cheese quality. Hard cheese, aged for at least 14 months and cared for by hand. Regular washing with salt water prevents drying and gives the Emmentaler its salt crystals in the part and the salt water (so called tears) in the typical Emmentaler holes.	Emmentaler Réserve Affinage in the mountain for 18 months. Slightly nutty hard cheese with salt crystals and slightly crumbly texture.
Helvetia The cheese with breed! It is characterized by its firm, solid dough and its mature taste with fruity and slightly salty notes. The long maturation guarantees first-class quality. Hardcheese, made with raw milk, matured for 10-12 months and cared for by hand.	Moschtrugeli Delicate, soft-cut dough, mild yet determined. The cheese is hand-cured with apple cider and thus convinces with a unique, atypical taste experience. A real Thurgau cheese! Semi-hard cheese, made from thermized milk, aged for 3-4 months and cared for by hand.	Le Petit Frère Pleasant, mild flavor, super soft dough, flowing at times. Soft cheese made from thermized milk, aged at least 21 days and cared for by hand.
Raclette 1888 Class instead of mass! Mild in taste, delicately melting and creamy. The commercial production distinguishes Raclette 1888 from mass-produced products. Semi-hard cheese, made from thermized milk, aged for 4-5 months and cared for by hand.	Thurstein Creamy, soft-cut dough, mild, milky flavor with pleasant acidity. Thurstein stands out for its appearance, because gray mold ripening is not widespread in the region. It also owes its name to its appearance. Semi-hard cheese, made from thermized milk, aged for 3-4 months and cared for by hand.

KÄSEREI NEUKIRCH AN DER THUR

Our cheeses

Emmentaler AOP and specialties

Our cheese specialties

Emmentaler Mild

The classic for every cheese plate and every family table. Emmentaler Mild is characterized by its typical sweet and nutty note and is popular with young and old thanks to its mild taste. Hardcheese, aged for at least 4 months in the cheese cellar and cared for by hand.

Emmentaler Surchoix

Emmentaler Réserve

Affinage in the mountain for 18 months. Slightly nutty hard cheese with salt crystals and slightly crumbly texture.

Helvetia

The cheese with breed! It is characterized by its firm, solid dough and its mature taste with fruity and slightly salty notes. The long maturation guarantees first-class quality. Hardcheese, made with raw milk, matured for 10-12 months and cared for by hand.

Moschtrugeli

Delicate, soft-cut dough, mild yet determined. The cheese is hand-cured with apple cider and thus convinces with a unique, atypical taste experience. A real Thurgau cheese! Semi-hard cheese, made from thermized milk, aged for 3-4 months and cared for by hand.

Le Petit Frère

Pleasant, mild flavor, super soft dough, flowing at times. Soft cheese made from thermized milk, aged at least 21 days and cared for by hand.

Raclette 1888

Class instead of mass! Mild in taste, delicately melting and creamy. The commercial production distinguishes Raclette 1888 from mass-produced products. Semi-hard cheese, made from thermized milk, aged for 4-5 months and cared for by hand.

Thurstein

Creamy, soft-cut dough, mild, milky flavor with pleasant acidity. Thurstein stands out for its appearance, because gray mold ripening is not widespread in the region. It also owes its name to its appearance. Semi-hard cheese, made from thermized milk, aged for 3-4 months and cared for by hand.

KÄSEREI
NEUKIRCH AN DER THUR