Our Classique is an exquisite semi-hard cheese, perfect for every occasion, whether it’s breakfast, brunch, supper or a simple snack; in a sandwich or on the cheese board for dessert. With its soft, delicate texture, its colour ranging from ivory to pale yellow and its mild and pure, slightly piquant flavour, this original cheese is always a hit.
By the way: As they mature in the cellar, the individual wheels of cheese are lovingly washed several times a week with Pinot Noir, the red wine that comes from the slopes of Mount Vully, and enhanced with a natural, annatto-based, colorant.
We began to develop the organic variety, Mont Vully Bio, with great enthusiasm according to the Bio Suisse (Association of Swiss Organic Farmers) strict guidelines. A semi-hard cheese made with full cream organic milk from certified dairy farms wins you over from the very first bite. Perhaps slightly milder than the Classique, its delicate, pure and well-balanced flavour is pleasing to the palate. Mont Vully Bio is refined with Pinot Regent, an excellent organic Vully red wine.
It was the unique characteristics of the Mont Vully Bio that convinced the jury of international experts at the Swiss cheese championships in Huttwil, on October 27, 2006. The jury appraised the taste, consistency and appearance of 436 cheeses from all over Switzerland. The Mont Vully Bio was not only the winner of the semi-hard cheeses category, but it was also declared the cheese of all cheeses: Mont Vully Bio officially held the Swiss Cheese Champion title for two years. We say, “Once the champion, always the champion!”
The Réserve is the ultimate treat for all those who enjoy a stronger flavour now and then. The Réserve is left to ripen for as much as 6 months longer than the Classique and Bio . This gives it a more piquant but not sharper taste, a firmer texture and an external colour that has a little more character. And, of course, each wheel is washed with authentic Vully Pinot Noir.