Le Maréchal is a cheese that bridges the gap between tradition and innovation. With its raw milk base, herb-rubbed rind, and deep connection to the Fribourg region, it is a bold yet accessible cheese, perfect for those seeking something unique but not too intense. Whether served on a cheeseboard, in a dish, or simply sliced with a glass of wine, Le Maréchal brings the spirit of the Swiss mountains to every bite.
Key Fact
Rennet Type: Animal rennet
Style: Alpine-style, cooked curd
Classification: Artisan
Shelf Life:7-10 days, this product is cut to order
Goes well with:Wines of the Jura, Champagne, Chardonnay, Viognier
Le Maréchal is a semi-hard Swiss cheese made from raw cow’s milk, produced in Corbières, a small town in the canton of Fribourg, Switzerland. Crafted by the Rapin family, Le Maréchal is known for its distinctive herbal rind, created by rubbing the cheese with a blend of dried Alpine herbs partway through its aging process — a practice that gives it its unmistakable look and flavor.
Named in honor of the cheesemaker’s grandfather, a local blacksmith (or “maréchal-ferrant” in French), the cheese reflects both the strength of tradition and a modern approach to aging and flavor development.
Flavor and Texture
Texture: Firm yet smooth, with a creamy, supple mouthfeel that becomes slightly crystalline as it matures. Easy to slice and melt, it’s a versatile cheese that holds its shape beautifully.
Flavor: Le Maréchal offers a nutty, milky base with layers of fresh herbs, hay, and mountain grasses from the rind. There’s a subtle garlic and chive note, a gentle sweetness, and a finish that is both aromatic and balanced, never overpowering.
The herbal crust is not just decorative — it subtly infuses the paste as the cheese matures, creating a complex and harmonious profile that is both rustic and refined.
Pairing Suggestions
Food: Excellent with crusty bread, raw vegetables, cured meats, or sliced into salads. Try it melted on roasted potatoes or shaved over grilled asparagus.
Wine: Pairs well with white wines like a dry Chasselas or Sauvignon Blanc, and also with light, fruity reds like Gamay or Pinot Noir.
Dietary
Ingredients: Raw cow's milk, salt, cultures, animal rennet.
