Made in a small village cheese dairy near St. Gallen, wild garlic, or Ramp, emerges in the Spring. Not only do the free roaming cows enjoy grazing the garlic tops in their Alpine meadows, but the cheesemaker picks and adds it to the curd, while the affineur, Walo von Mühlenen, ages it to ‘perfection’. Easy to melt, enjoy on your morning eggs, grilled sandwiches or casseroles. Taste: Creamy, nutty, garlicy with mild citrus notes; slightly aromatic. Pairings: Red Beaujolais, white Chardonnay. Made with raw cow's milk and traditional rennet.