Eastern Switzerland · Switzerland
Mutschli.
Mutschli is a gentle introduction to washed-rind cheeses—its golden paste yields a creamy, buttery bite with whispers of fresh hay and earthy minerality, while the washed rind offers only the mildest funk, more sweet and clean than pungent. Its semi-hard texture melts on the tongue without sticking, making it equally at home folded into warm fondue or tucked into a sandwich where it won't overpower.
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The story
How it's made.
Why it tastes that way.
Mutschli is a small, round Swiss cheese that has been made in village dairies of eastern Switzerland (Graubünden and Appenzell areas) for centuries.
Its name refers to its compact, rounded shape. It is a versatile everyday cheese used for fondue, raclette, or sliced for sandwiches.
Production · spec
- Milk
- Cow · pasteurised
- Family
- Alpine
- Rind
- washed
- Age
- 1–4 mo
- Intensity
Tasting profile
What it tastes like.
Caseo's flavour axes are calibrated against reference cheeses. This is Mutschli's fingerprint.
Aroma
Nutrition · per 100g serving
What's in a wedge.
A 100g serving — about a finger-thick wedge. Daily values use the FDA 2020 reference of 2,000 kcal. Expect ±5% variation between wheels.
Estimated values — based on similar cheese family data
Pairings · Caseo curated
What goes with Mutschli.
29 pairings across 8 categories.
Wine
Beer & Cider
Where to find it
Cheese counters.
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