Schlossberger (18 months)

This traditional cheese is matured in a cave next to the old ruin of schlossberg castle, deep in the valley of emmental. it is carefully nurtured and turned by hand and develops it’s full flavour only with sufficient age.

It’s a rich hard cheese, moderately salty, buttery, with a hint of hazelnut.

During the winter months, the cattle are fed with hay, resulting in a pale, crum- bly schlossberger