Swiss pressed cheese made from raw cow’s milk from the Appenzell region. For this cheese, Kevin Koch selected a special blend of 8 different flowers from the Appenzell region. During the maturing process, the essence of these 8 flowers progressively penetrates the cheese, and gives it its distinctive taste. The flowery rind is also edible. The Koch cheese dairy is a typical Swiss family dairy from the Appenzell region, who has been making cheese for over 50 years. The current inheritor revamped the dairy by creating flavoured cheeses and original creations. However, the fundamentals remain unchanged and only noble, high quality, mostly organic and locally sourced ingredients are used.