Montchic CT

Montchic Creamy Talent. Swiss pressed cheese made from raw cow’s milk from the Appenzell region. Min. 120 days maturation. Maturation in a limestone cave gives Montchic CT a wonderfully creamy texture. The extra portion of cream plays a decisive role in this. The full-bodied flavour develops over four months of maturation. The mildly aromatic, full-bodied and long-lasting taste experience makes it a high-quality yet uncomplicated favourite that suits many occasions. This cheese belongs to the Heritage collection. The Heritage collection shows the legacy of the past. Tradition and modernity are the dairy’s core values. This is reflected in the production processes, ingredients and maturation. Koch carefully refines recipes and ingredients to bring a special taste and experience to today’s world. This collection combines tradition with modernity and offers food pairings with an aromatic wow effect. The Koch cheese dairy is a typical family business from the Appenzell region that has been specialising in cheese for over 50 years. The current successor, Kevin Koch, Swiss cosmopolitan & innovative cheese designer, is revolutionising the cheese-making industry with his original creations and new ideas. When a wheel of cheese bears his ‘label’, it is proof of excellent quality. Handmade Swiss premium products, which he creates from the combination of tradition and modernity and which he then offers as ‘Tailor-Made Cheese’.