Literally translated “Mountain Cheese”, this is a visually very different cheese made by cheesemaker Godi Thoenen in Waengi. He uses raw milk from cows that were only fed grass or hay. After production the cheese is washed in a brine containing dried and fresh herbs, grasses and flowers and then left to age for a minimum of 6 months. The paste is an ivory color with sporadic eyes (holes), firm and smooth. The flavor pattern is complex with tones of butterscotch, herbs and grass. The aroma is herbaceous and slightly barnyard.