Le Maréchal is a Swiss cheese from the canton of Vaud, distinguished by a rind rubbed during aging with a blend of alpine herbs and spices including thyme, coriander, garlic, and pepper. The family that created it in the 1990s named it after the maréchal-ferrant, the village blacksmith.

Flavor Profile

The herb rub permeates the outer paste and perfumes the entire wheel. The base cheese is firm, dense, and nutty in the alpine tradition, and the herbs add a savory, aromatic complexity with warm spice notes and a peppery edge. The result is distinctive without being gimmicky, since the herbs complement rather than mask the cheese.

How to Serve

Serve at room temperature on a board, where the herb-crusted rind makes a striking visual impression. Slice it so each piece includes some rind, since that is where the aromatics concentrate. It also melts well and adds interest to gratins and savory tarts.

Pairing Suggestions

Pair with a Swiss Chasselas, a Gewürztraminer, or a Syrah. Serve with cured meats, olives, roasted vegetables, and crusty bread.

Storage

Wrap in wax paper and refrigerate in the crisper drawer. Keeps well for three to four weeks.