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  • Made from unpasteurized cow's milk

  • Country of origin: Switzerland

  • Region: Sankt Gallen, Krümmenswil

  • Family: Swiss Cheese

  • Type: semi-soft, artisan

  • Texture: firm, smooth and supple

  • Rind: mold ripened

  • Colour: ivory

  • Flavour: floral, spicy, woody

  • Aroma: pungent, stinky

  • Vegetarian: no

  • Alternative spellings: Försterkäse, Krümmenswiler Försterkäse

Krümmenswiler Försterkäse is a classic "lumberjack's" cheese produced in the canton of St Gallen in Switzerland. Simply known as Försterkäse, the wheels of this washed-rind cow's milk cheese are enclosed with a thin strip of fir bark.

The cheese is produced by cheesemaker Ernst Dirriwächter who uses thermalized milk of Brown Swiss cows to create a semisoft and supple ivory pate that is washed regularly with brine and matured for at least six weeks before release. The mold-ripened cheese gives the cheese its pungent aroma and soft, sticky rind while the fir bark aids in developing the spicy, floral and woody flavour. It is firm, smooth and velvety in texture becoming softer as it ages. Normally it tastes good with Italian Amarone red, Pinot Noirs, Gewürztraminers, Reisling and white.

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