Swiss Cheese
A collection page of The Cheese Store of Beverly Hills | Domenico's Foods
About
Swiss cheese, the category, has almost nothing to do with the sandwich slices that borrowed the name. This is alpine cheesemaking: big mountain wheels washed and aged until they taste like brown butter and broth. Challerhocker — the name means “sitting in the cellar” — is cheesemaker Walter Rass’s richer, denser take on the Appenzeller style, and one of the cheeses our counter reaches for most. Appenzeller itself comes in Silver and extra-aged Black Label, washed in an herbal brine the producers famously keep secret. There’s cave-aged Gruyère AOP from Fribourg — months in humid caves, the rind washed until the paste goes brothy and crystalline — Tête de Moine from the Jura, shaved into rosettes on a girolle so the aroma opens up, true Emmentaler (yes, the holes), and Raclette from the Valais that exists to be melted over potatoes. If fondue is the plan, ask us. The right blend is usually two or three of these, and we’ll talk you through it. Cut fresh in Beverly Hills and shipped cold to 48 states.