Made in a small dairy up in the mountains of the canton of Bern, this Gruyère-style cheese was created by a cheesemaker that makes a raw milk Emmentaler and affineur, Walo von Mühlenen. Using milk from free roaming cows grazing the Alpine meadows, this mountain cheese is aged with red wine for 12 months. Enjoy as a dessert cheese and in casseroles. Taste: Smooth, strong and spicy with a slightly sweet finish and a hint of red wine. Pairing: Strong, fruity white wine or red wine. Made with raw cow's milk and traditional rennet.