On the edge of the Bodensee Lake in Canton Thurgau in northern Switzerland three master cheese makers at Käserei Studer are using thermalized milk to create this firm powerful cheese.
Brazos Cheddar from southern Texas is crafted from Jersey and Swiss Brown cow milk. The three dairies that provide the grass-fed cow milk do not use growth hormones or antibiotics; this makes excellent milk for this award-winning cheese.
Le Moulis is a firm, moist cow's milk cheese made in a small mountain creamery high in the Pyrénées. The Pyrénées is generally known as a haven for delicious sheep's milk cheeses - Moulis is a cow's milk rarity.
