THE BIG CHEESE
OUR CHEESE SPECIAL OF THE WEEK!
"Sitting in the cellar". An Alpine cheese made from raw cow's milk washed in wine and spices. Aged a minimum of 10 months, with hints of caramels, hazelnuts, salty and sweet butterscotch. A silky and fudgy texture that's less grainy than Gruyere and less waxy than Appenzeller. Try it on cheese plates (of course), macaroni and cheese, cauliflower gratin, and grilled cheeses!
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