Made from partially skimmed Alpine cows’ milk, these huge cheeses are the largest we handle, and possibly the largest in the world! Made with a natural, oiled rind and large walnut sized holes interspersed through the body of the pale yellow paste. The whole cheese is matured for a minimum of 12 months and we select cheeses made during the summer months when the cows graze the rich pastures of the high alpage. The flavour is buttery with a distinct sweet fruity flavour and smooth, chewy texture.
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