Sel. Beeler Muotathaler Alp Dräck, Laib ca. 5.6 kg

From the remotest corners of the Muotathal in Schwyz comes this characterful semi-hard cheese. Made from 45% fat in the dry matter raw cow's milk, it matures for about a year and is traditionally made over an open wood fire - this gives it a subtle, pleasantly smoky aroma. The Dräckloch convinces with its medium-bodied, spicy taste, creamy dough and fine perforations. A cheese that makes you immediately notice which mountain herbs and fresh milk the cows have eaten.