The name of this cheese might only date back to the 19th century but the recipe is Gruyere as it was made before the onset of industrialization. Each summer cows are moved up the mountain so they can graze on wild flowers and herbs on the pastures near the summer chalet. Cheeses are made from the milk heated in copper cauldrons over open flames. Aging for 12 months develops a flavor that is robust and fruity in the creamy smooth paste punctuated with tyrosine crystals.
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