Urnerboden Alpraclette, 1/2 Laib ca. 3.5 kg

On the Urnerboden, the largest cow alp in Switzerland, this semi-hard cheese is made from the best alpine milk. Matured for at least three months, it develops its unmistakable aroma thanks to the spicy alpine herbs. The Alpraclette melts excellently in the pan or in the Cordon Bleu.