This is the stuff the Swiss eat, cut from 200-pound wheels of cheese. Fantastic for fondue or just for eating as is. Almost a year of extra aging transforms this into an extraordinary example of traditional Emmentaler at its peak of flavor. Due to long aging, it has those flavorful little crunchy crystals you find when you savor a well-aged Parmigiano-Reggiano. Exceptional, and very hard to find in the U.S.
Diego, our cheese cave steward, gets a workout with this cheese. At over 200 pounds, it takes two people to crack open a wheel! The flavor is sweeter than previous wheels we've received, and that's a good thing. '"Flavor crystals"—the crunchy condensed amino acids that are a sure sign of long aging—are present throughout this current wheel, which has aged more than 10 months. Definitely a winner of a cheese.