From the largest, least populated, highest elevation Canton in Switzerland. The land is so remote and treacherous that the cheesemakers built their milking parlor high up the mountain where the cows graze in the summer. Instead of bringing the cows down the mountain, they’re milked up near the summer pasture and the milk travels through an underground pipe, down the mountain, into the cheesemaking vat in the village below. The cows' summer milk is more flavorful because they’re eating wild herbs, grasses and flowers.
The result is a nutty, slightly sweet, rich and just a tad herbaceous example of great mountain cheese.