Our Cheese

Ozark Mutschli

Grison Dairy & Creamery’s second creation is pasturized and has a pleasant creamy flavor and texture. It is very mild. It is named after the Ozark Mountains and Mutschli, a traditional cheese produced throughout Switzerland. Many different types of Mutschli are produced, but they all tend to be a small washed rind cheese. The brine used to wash the cheese helps give it a distinct aroma.

Grisontaler

Named after the combination of the farm name and Switzerland's famous Emmentaler, the name translates to, “of the Grison Valley.” Grisontaler is a raw milk Swiss style cheese aged for a minimum of 60 days. The cheese has a pleasant nuttyness with strong flavors which grow stronger when one eats the cheese. This cheese is one of Adrian's first attempts at creating his own recipe.

Säntis

Grison Dairy & Creamer's Säntis is modeled after the Appenzeller cheese. It is named after the iconic mountain in Eastern Switzerland where the Appenzeller is traditionally produced. This raw milk cheese is made with spring milk and is aged for a minimum of 60 days. During the aging it is washed in a special herb and local beer solution which helps give it flavor. This Creamy cheese is only availabe for an exclusive amount of time each year.

Raclette of the Ozarks

Raclette is a traditonal cheese from the southern Swiss canton of Vallis (Wallis) It is traditionally served melted over potatoes. Our very own Raclette melts amazingly. It is only avaliable through Raclette Corner. They can ship all over the US. Critics have called it a delightful surprise and milder yet so rich and nutty.

Enzian Bleu

Named after the beautiful Enzian Flower which grows on the mountains of Switzerland. Our Cheesemaker, Adrian remembers the summers in his youth when he visited his Grandmother in Davos. They would walk up the mountain and see this beautiful flower. The Enzian Bleu is a raw milk bleu cheese great for burgers, dips, salads, polenta, salad dressing, toast and on your favorite steaks.

Meramec Young/Reserve

Meramec is named after the river. A recipe that was developed in Missouri. In it's young stage it is a very buttery and savory cheese. Some what between a baby Swiss and Edam.

Tipsy Cow

What started out as an experiment turned into a crowd favorite. The Tipsy Cow is soaked in red wine, giving it a reddish purple rind which looks great and is edible. The cheese is mild with fruity notes.

Havarti

This Mild and creamy cheese is originally from Denmark. In 2026 Grison decided to use the small vat to create some new flavors and offer customers a milder version. Experiments were under way to develop some unique and exciting flavors. Current Selection includes Dill, Fenugreek, Black Pepper, Caraway with plans to expand into Vindaloo Curry in the near future.

Dogwood

Named after the beautiful Missouri Tree this line includes some very unique flavors. A pasteurized cheese, the flavors will excite you. Current selection includes Saff-Pep (Saffron Pepper), Bazil-Pepper (Basil Pepper), Aji Amarillo (A Peruvian Chill with Oregano and Onion) and Blueberry Sage (a flavor combination first suggested by Chef Dewayne from Celebration Restaurant in Cape Girardeau) This cheese is made in small batches of 15, 30 or 45 gallons.

Alpine Flavored Cheeses

The Alpine Flavored Cheeses are made using raw milk. They are aged for over 60 Days resulting in very nice flavors. Red Pepper is a nice blend of spice and cheese flavor. Curry has a lot of flavor and not a lot of heat. Herb Delight has the perfect blend of herbs including Shallots Chives and Peppercorns etc. Berbere is our newest edition. Berbere is an Ethiopian Spice blend. We are excited to see how this will turn out.

Vacherin Aux Arcs

Vacherin Aux Arcs is our take of the Vacherin Fribourgeois which was first mentioned over 1000 years ago in records of fondue. Made with Raw milk it is very mild and creamy. This is a limited edition cheese so you better get it before it sells out.

Vacherin de Provençe

Starting out as the Vacherin Aux Arcs it is covered in Herbs de Provence and aged another couple months. This cheese is sharper with the amazing melting properties of the Vacherin Aux Arcs. The Herbs give it nice herbal notes..

Douglas County Gold

Aged for at least 2 years this cheese has very fruity notes. This Northern Italian style cheese tastes of Pineapple. It is a great substitute for Parmesan

Missouri Créme Bleu

A triple cream Bleu cheese. Very creamy with a nice bleu flavor

Una Wasa

Aged for over a year this cheese started out as a washed rind cheese but after a few months went to being washed once a week. It has very sharp and nutty flavor. Currently only making a few wheels of it a year. The name comes from the Italian and Quapaw words meaning one bear.

Dry Red Moooo

Dry Red Moooo is coated in olive oil, cocoa and black pepper. It has earthy notes, and we are always amazed at how the pepper flavor penetrates into the interior of the cheese.