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This raw cow ‘s milk cheese is produced next to the ruins of Schlossberg Castle in the Emmental Valley, Switzerland.

The milk comes twice a day from farmers whose herds graze within 5 miles of the dairy and the wheels are matured for 18-23 months . The finished cheese is moderately salty with pronounced hazelnut flavours and a buttery finish. Schlossberger made in the winter (when the cows are eating hay) will take on a paler, more crumbly and bright persona.

Weight: 250g

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