Produced in the mountains of Switzerland, Bergblumen Käse is made from raw cow's milk with a traditional Alpine recipe

"Bergblume Käse " literally translate from German to mean "Mountain Flower Cheese." In turn, what sets these cheeses apart is that after production, they are washed with a solution of mountain herbs and flowers harvested during the summer months.

In addition to the washing, wheels are matured for six months on a bed of herbs and straw.

The rind of Bergblumen Käse is dark brown in color and thin. The interior paste of the cheese is the color of pale caramel, punctuated with occasional holes or "eyes" and is dense and very smooth in texture.

Given the maturation techniques, not surprisingly Bergblumen Käse is extremely aromatic and herbaceous - characteristics that are also apparent in the flavors of the cheese.

Additionally there are sweet, balanced notes of butterscotch, grass, hay and barnyard.