An award-winning alpine goat’s cheese, Toggenburger Ziege is a firm, aged cheese made entirely by hand using milk from purebred Toggenburg goats. Matured for a minimum of 120 days, it delivers depth, structure, and a distinctive sense of place, reflecting both traditional craftsmanship and a commitment to preserving regional goat farming.
Produced in the Bodmen speciality dairy in Switzerland’s Toggenburg region, this cheese is made using raw goat’s milk heated in traditional copper vats. The milk comes exclusively from local Toggenburg goats — a heritage breed native to the area. Created in part to support and sustain this breed, the cheese embodies a strong link between landscape, agriculture, and craft.
Pairs beautifully with crisp white wines such as Sauvignon Blanc or dry Riesling, which complement its acidity and cut through the richness.
For beer, opt for a farmhouse ale or saison.
Serve alongside crusty sourdough, walnuts, and a touch of honey or quince paste to highlight its sweet-savoury balance.
Firm and compact in texture with a satisfying bite, the cheese opens with a clean, characteristic goat’s aroma. On the palate, it is full-bodied and savoury, with a pronounced nuttiness and a gentle, balanced sweetness. Fine crunchy crystals develop through ageing, adding texture and intensity to its long, aromatic finish.
| Weight | 2.5kg |
| Unit of Measure | KG |
| Brand | Güntensperger Käse |
| By Style | Hard Cheese |
| By Milk Type | Goat's Milk Cheese |
| By Rennet | Animal |
| By Heat Treatment | Thermised |
| By Nationality | Swiss |
| By Cut | Whole |