This is a lovely version of baby Swiss. To get that bittersweet, nutty taste, the cheese must age a minimum of 120 days with a special 3 week period to develope the "eyes" (or holes) in the cheese. We find that it makes great sauces as it melts really nicely. In a cheese fondue we love to dip pears, apples, and pumpernickel bread. It makes a reuben sandwich complete! Enjoy this grass-fed version, much like the original Alps grass-fed version, today!
Ingredients: Unpasteurized, Grass-fed cow's milk, sea salt, cultures, enzymes. 8oz / aged minimum 120 days