| Appenzeller - strong aroma, fruity, tangy flavour |
285 |
| Emmentaler - mild, nutty, buttery flavour, good for sauces, too |
215 |
| Gruyére - aged up to a year; nutty flavour; great dessert cheese,& for gratin |
220 |
| Raclette - melt, serve over boiled potatoes, garnish with gherkins/pickled onions |
265 |
| Vignerons -'wine maker's cheese', aged & cured in red wine; strong taste |
270 |
| Duck Terrine Calvados* - cured duck leg with Calvados liver mousse |
220 |
| Chicken Terrine Spring Onion* - chicken with spring onion filling |
145 |
| Salmon Terrine* - marinated salmon & cream mousse with herbs |
155 |
| Veal Terrine* - finely chopped veal liver with cream & spices |
155 |
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