🧀

Monchesteiner

Semi HardCow MilkSwitzerland, Basel-LandschaftNONE

A semi-hard Swiss cheese from the Basel countryside. Made with pasteurized milk, it has a natural brown rind and mild, approachable flavor. Named after the municipality of Monchenstein near Basel.

Aging Time

2 months – 4 months

Style: Semi Hard
Milk: Cow
Origin: Switzerland · Basel-Landschaft
Ripening: ≥ 2 months

Tasting Board

Texture

Semi-firm, elastic, small holes

Flavor

Mild, buttery, slightly nutty

Nutrition (per 100g)

Calories	kcal
Protein	g
Total Fat	g
Saturated Fat	g
Sodium	mg
Calcium	mg

Tasted it? Add your notes.

Notes are saved to your personal cheese library, next to the recipes you’ve bookmarked.

Your rating

What did you notice?

Free account required

If you like Monchesteiner

Browse all cheeses

Same style and milk

Gruyère

Semi Hard · Switzerland

Swiss cheese essential for fondue.

🧀Same style and milk

Appenzeller Classic

Semi Hard · Switzerland

Swiss cheese washed in herbal brine.

🧀Same style and milk

Emmental

Semi Hard · Switzerland

Swiss cheese famous for its large holes.

🧀Same style and milk

Etivaz

Semi Hard · Switzerland

Swiss alpine cheese made only in summer.

🧀Same style and milk

Sbrinz

Semi Hard · Switzerland

Swiss extra-hard cheese, aged for years.

🧀Same style and milk

Tête de Moine

Semi Hard · Switzerland

Swiss cheese traditionally shaved into rosettes.

Add to Your Library

Save Monchesteiner to your personal cheese library. Track your tasting notes, bookmark recipes, and build your collection.

Start Your Cheese Making Journey

Join thousands of cheesemakers who use Curd Lab to discover, make, and perfect artisan cheeses.

Get Started FreeFree forever. No credit card required.