Le Galait

Galait is our first O’Lait creation!

The shape of this small cheese (160g), reminiscent of a pebble, helped give it its name. Ripened in a humid cellar for 2 weeks, Galait is turned and brushed daily until it has a slightly brownish rind. Galait is characterized not only by its shape, but also by its creamy texture and fresh milk flavors. A real fondant…O’lait.

Moser Bio Buure Weichkäsli mit Schweizer Alpenkräutern

These three cheese stars have a lot going for them: organic herbs with mustard and zing. And they show what they’re made of in the oven or on the grill: aromatic, fruity soft cheese that melts with delight. Served warm, with fresh salad and crusty bread – that’s summer. And spring and autumn and winter. This is life.

Unico

Every piece of cheese from the Swiss cheese confectionery Eberle is unique. Made by hand and refined with much love. That’s why this creation is also called Unico:
First-class matured Swiss semi-hard cheese is refined in layers with chilli, basil, coffee or truffle. The pleasure is perfect, the invention patented.

Frischkäse-Terrine 110g

The fine tureens from the house of Eberle impress both with their excellent taste and their presentation on every cheese platter. The variety of types offers a wide range of options. “Everything your heart desires” is no empty promise with these countless, creative and almost heavenly flavours. From sweet and fruity to spicy and strong, everything is there. There are almost no limits to the ingredients, such as chopped nuts, fresh herbs, tender asparagus or delicate salmon.

Swissini Mango-Papaya aus Ziegenmilch

Cream cheese preparation made from Swiss goat’s cream cheese and mango-papaya.
The creamy Swissini from Käsekonditorei Eberle are made by nimble hand from purely natural raw materials. mix, shape, sprinkle in, carefully pack and this fine Swiss speciality is ready for the connoisseur. Choose from variants with pineapple, with young chives, strong pepper, aromatic mocha or melt-in-the-mouth chocolate.

Fondue 600g Saft vom Fass

For Eberle’s ready-to-serve fresh fondue, a carefully defined selection of cheeses with the appropriate degree of maturity is processed. The grated cheese is mixed with the very popular cloudy must from the well-known Möhl cider factory in eastern Switzerland and with cornflour, giving it a juicy, acidic freshness. To keep the mixture fresh and natural, the addition of melting salts is deliberately omitted.

Fondue 600g Quöllfrisch

For Eberle’s ready-to-serve fresh fondue, a carefully defined selection of cheeses with the appropriate degree of maturity is processed. The grated cheese is mixed with the very well-known Quöllfrisch from the Locher brewery and with cornflour. Thus, this fondue is characterised by a fine malty note. To keep the mixture fresh and natural, the addition of melting salts is deliberately omitted.

Fondue 600g Prosecco

For Eberle’s ready-to-serve fresh fondue, a carefully defined selection of cheeses with the appropriate degree of maturity is processed. The grated cheese is mixed with prosecco and cornflour to produce a very creamy, slightly spicy and noble fresh ready-made fondue with character. To keep the mixture fresh and natural, the addition of melting salts is deliberately omitted.

Fondue 600g mit Sommertrüffel

Fresh fondue made from pure Swiss cheese with 1% finest summer truffle, without the addition of additives. For Eberle’s ready-to-serve fresh fondue, a fixed selection of cheeses with the appropriate degree of maturity is processed, i.e. grated and mixed directly with wine and cornflour. The addition of summer truffles gives the fondue a delicate truffle note. For the sake of naturalness, the addition of melting salts is deliberately omitted.
This fondue speciality is characterised by its freshness and its balanced but spicy character. In terms of taste, it clearly stands out from a conventional fondue conserve with melting salts.

Fondue 600g Classic

For Eberle’s ready-to-serve fresh fondue, a carefully defined selection of cheeses with the appropriate degree of maturity is processed. The grated cheese is mixed with wine and corn starch, giving it its typical and secret Eberle character. This is simply the classic among our fondues. To ensure that the mixture remains fresh and natural, the addition of melting salts is deliberately omitted.