An alpine style cheese with a semi-soft texture and nutty flavors. The milk is infused with a black peppercorn tea before being cultured. The peppercorns are crushed and added back to the curd during the molding. After being pressed and brined, the wheels will head to our cave where they will be regularly turned and brushed for 5 months. Pairs well with any wine.

Ingredients: Pasteurized cow’s milk, vegetable rennet, cultures, black pepper, salt.