Folklore claims that shepherds left their cheese too close to the fire, where it started to melt thus creating a culinary delight. This cheese is made in the heart of Switzerland and based on an old recipe. Used in fondue; traditionally melted and scraped onto potatoes, gherkins and pickled onions. Taste: Soft, buttery cheese with a slight nutty flavor. Traditionally not eaten ‘cold’. Pairings: Sauvignon Blanc, Pinot Grigio, Rosé. Made with pasteurized cow's milk and traditional rennet.