Entlebucher Bergrahmkäse mit Kümmel, Laib ca. 4kg (Export)

This strong, spicy mountain cheese with a fine natural rind comes from the UNESCO Biosphere Reserve Entlebuch. Franz Renggli makes it on his alpine pasture on the Oberberg. After about two months of maturation, it develops a creamy, at the same time spicy note, which gets that certain something from a subtle pinch of caraway. A characterful pleasure with alpine flair.