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Le Maréchal

Le Maréchal is a hard cheese from the Canton of Vaud and is relatively young as cheeses go. The Rapins have been producing this cheese in the family dairy in Granges-Marnand since 1992. The inventor of Le Maréchal, Jean-Michel Rapin, named the cheese after his great-grandfather, a blacksmith nicknamed "Le Maréchal" (the marshal).
The idea was to create a cheese that stood out from the popular Gruyère, which originated from the same region. The recipe is a closely guarded family secret.
Origin: Switzerland (Vaud)
 

Sensory characteristics

This hard cheese is made exclusively from raw milk supplied by producers from the region. It has an intense, aromatic flavour. A secret herbal brine is applied during production, giving the cheese a herbal aroma. The cheese is then ripened for 120-250 days. It is extremely versatile and can be used just as easily for a sausage and cheese salad as it can for a fondue.

Allergies / special diets

Le Maréchal contains so little lactose that it can be considered lactose-free.

Cheeseboard

The unique flavour of Le Maréchal lends itself to a combination of the following cheeses:
Cheese 1: Vacherin Fribourgeois Berg
Cheese 2: Tête de Moine
Cheese 3: Brillat Savarin Affiné
Cheese 4: Appenzeller Surchoix
Wine: Aigle Noir Viognier Pays D'Oc IGP
Bread: Semi-white bread
Accompaniments: Grapes, pears, raisins, almonds