Produced from the rich, unpasteurised milk of alpine pastures, this unique cheese has a melting, voluptuous texture, and a rich buttery flavour. [more...]
Bake it in the oven in its spruce box - add a little dry white wine first if you are a traditionalist - for about 15 minutes then eat it like a fondue. Crusty bread, breadsticks, even salami, dip away with whatever takes your fancy. Or melt it over potatoes. Whichever you prefer the eating will be wonderful.
Not suitable for vegetarians.