Cow Milk, Semihard, Thermized
Since there is no other food allowed than grass and hay the farmers have to work hard during the warmer days from late spring to late summer and get their hay ready for the winter. This is no easy task in the moutainous zones because often haying has to be done by hand. And sometimes also on steep slopes. Even nowadays mowers can't go everywhere. The Haymaker is to honor the men with the sickle.
The “Haymaker” makes a strong appearance with its beautiful hay mantle. Your senses immediately take you to the pristine meadows along the Swiss Alps. The cheese is aged a minimum of 5 months on... hay, what else?
INGREDIENTS: Thermized cow's milk, salt, rennet, cultures