Made with both Gruyère and Emmental cultures, this raw, cow's milk Alpine-style cheese has a flavor that dances from sweet and nutty to "swissy" and tangy.
 
This cheese is crafted in Austria in the hills of Hittisau/Lingenau by a third-generation cheesemaker with more than 50 years of expertise. Cheesemaker Richard crafts just two wheels of this cheese each day for 100 days out of the year--after a climb to the high-Alpine creamery. His wife Emma hand-washes the wheels every other day while the cheeses are aged for one year in the family cave. The cheese than goes off to an affineur, Kaeskuche, to mature the wheels for an additional two years.