A relative newcomer next to many other Alpine cheeses, Marechal was born of the ingenuity of Swiss cheesemaker Jean-Michel Rapin in the early 1990s.
Produced in the heart of Gruyere country, Marechal shares many of its characteristics: hard, pressed, cooked curd with a smooth buttery paste. To cure the rind of the newly formed cheeses, brine is rubbed in using hay cuttings and flax flowers. This lends a subtly grassy note which intensifies to a herbaceous finish.
Made with unpasteurised cow's milk and animal rennet in Vaud, Switzerland.
