Exceptional Swiss Hard cheese made from cow’s raw milk. Its unique recipe comes from Michel Beroud, creator of well-knows cheeses specialties. It is a small tome cheese, which he made with spring milk and used to sell ripened for Christmas. Nowadays he has transmitted the recipe to his son-in-law, Florian Spielhofer who is perpetuating this kwow-how. During the Second World War, the Swiss army build a fortress by drilling through in the rocks at the heart of the mountain in a narrow gorge: the Fort de la Tine. In this underground labyrinth of cellars, the inside atmosphere is the same all year round. In this natural ambiance, this mountain cheese reaches its exceptional maturity, with a buttery texture, a lovely salt-like grain, and a rich, powerful, yet unaggressive taste. A truly exceptional cheese at the very peak of quality. 8 months maturation. Pre-packing labels on request.