A close relative of traditional Alpine mountain cheeses, Montanella reflects its Swiss heritage while capturing the distinct character of the south central Wisconsin terroir. Crafted in a copper vat and cellar-cured for a minimum of four months, this washed rind cheese develops a beautiful taupe rind as it ages. Its assertive and pungent aroma is balanced by mild, creamy flavors that capture toasty notes of coffee and maple syrup. A natural on a cheese board or in a flight of Alpine-style cheeses, Montanella's full potential is often released through cooking, with a bevy of possible recipe applications.


This washed rind cheese develops a beautiful taupe rind as it ages.


Semi-hard Alpine-style washed rind cheese.


Assertive aroma balanced by mild, creamy flavor with toasty undertones of coffee and maple syrup.

Serving Suggestions

Great melted in omelets, quiche, crepes, or atop an egg sandwich; use with upscale sandwiches and Panini - roasted duck, turkey, or pheasant, and perfect for après ski stirred into fondue or melted atop boiled potatoes.

Goes Well With

Fresh apples and grapes, toasted almonds, Prosciutto, Bresaola, and cornichons, Dry Riesling, Grüner Veltliner, Porter or Bock beer.