Brauchtums Käse aus dem Appenzellerland, Laib ca. 6.50 kg

This full-fat semi-hard cheese from the Appenzell hinterland bears the name of a living tradition and is produced with great care in the Urnäsch cheese dairy. With 6 to 8 months of maturation, it develops a beautiful tangency, a fine roasted note and a pronounced purity. The reddish-brown rind envelops an ivory-coloured, fine and elastic dough with delicate round holes. Its quality was confirmed by placing in the top 16 at the "World Cheese Award" in England.