Here is our planned lineup of varieties of marketable cheese.
Oberlander-Käse. A hard cheese, aged 9 to 14 months and washed with our White wine solution.
Oberlander-Extra. Hard cheese, aged 14 to 24 months
Oberlander-Hobelkäse Hard to extra hard, aged a minimum of 24 months.
Grunderkäse. A Semi-hard to hard cheese named for the ancestral farm of our family in Kirchethurnen, Switzerland. Aged 2 to 4 months, rubbed with a special Swiss Alpine herbal blend.
Grunderkäse Extra. Hard, aged 4 to 6 months.
Adler-Käse Semi-Hard, aged 2 to 4 months, washed in a solution of red wine made from local wild fruits.
Mutschli. Semi hard, aged 2 months
Raclette Semi Hard, washed curd. Aged 2 to 6 months. White wine washed
Adler-Raclette. Semi Hard, aged 2 to 6 months, wild red wine washed
All of these cheeses are brined in a special herbal blend.