Traber Crème with wild garlic

Seasonal product: available from 1 February to 31 August. The only wild garlic cheese, produced at the foot of the Toggenburg in the Swiss Alps, in the east of the country. This semi-soft cheese made from raw milk is flavoured with wild garlic collected by hand from the Swiss forest. The milk used comes from local cows that graze every day on the green meadows of Toggenburg. Thanks to the quality of the milk and maturation for at least 3 months in the traditional cellars of the cheese dairy, the Traber Crème à l’ail des ours has a fine and very delicate texture as well as aromatic flavours with hints of wild garlic. A perfect combination for a unique cheese.