Aged 5 weeks
Cheesemasters have taken this prized milk and perfected the unique recipe and climate conditions needed to craft a baby swiss teeming with large eyes and delicate nutty flavors.
Once shaped into wheels, the first 2 weeks of maturation are crucial. Turned 3x a week ensures the highest quality in taste, texture, and eye size.
As it finishes aging in a temperature controlled environment, for 3 additional weeks - its mild, slightly sweet flavor, and creamy meltable texture begin to develop fully.
Ingredients: pasteurized cow's milk, salt, starter culture, rennet
Contains: milk
