Made in a UESCO designated biosphere in the Swiss Alps, this cheese is as pure as pure gets. The cheese is made at just below 3000 feet with milk derived from cows that graze pristine meadows.
Cheesemaker Renggli ages the cheese for 6 months in his cellar occasionally rubbing it with brine. The slightly tacky rind generates a beefy kind of aroma, which is also reflected in the taste pattern of the cheese in combination with a nuttiness. Overall the cheese remains very mellow and very accessible.