Le Marechal Fromagerie Rapin

Nutty, herbal and savoury, with a raw-milk alpine paste and a distinctive herb-rubbed rind.

Le Maréchal is made by the Rapin family in Fribourg, Switzerland. Its rind is rubbed with dried alpine herbs during maturation, giving the cheese a gentle aromatic lift without overpowering the sweet, nutty milk underneath.

Origin: Fribourg, Switzerland
Milk: Raw cow’s milk
Style: Hard alpine cheese, herb-rubbed rind
Texture: Firm, smooth and slightly crystalline with age
Intensity: Medium
Rennet: Animal rennet
Shelf life: Around 7–10 days once cut

Nutty milk sweetness, hay and mountain herbs lead into subtle garlic, chive and savoury notes from the rind.

Serve in slices, shave over vegetables or melt over roasted potatoes.

Chasselas, Sauvignon Blanc, Gamay or Pinot Noir all work well.

Firmer cheeses are excellent with sharp pickles, a little fruit sweetness and crisp texture.

Baby Cornichons · Falwasser Crispbreads · Tasmanian Quince Paste

Gruyère AOC
For a more classic Swiss alpine expression.

Urnäscher Hornkuhkäse
For another aromatic Swiss semi-hard cheese.

The cheese is named after the cheesemaker’s grandfather, a blacksmith — a “maréchal-ferrant” in French.

Ingredients: Raw cow’s milk, salt, cultures, animal rennet.