Haymaker

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

Nutrition Facts per 100g
Water
39g
Protein
26g
Fat
30g
Minerals
5g
Calories
378 kcal
Joules
1582 kj
Producer Biosphere Mountain Dairy Entlebuch AG, CH-6113 Doppleschwand
Appearance Wonderful hay covered rind
Size ca 12 lbs, 1 ft. diameter, 3 inches high
Fat in Dry Matter 45%
Paste light ivory color, elastic
Holes Small and irregular
Affinage Min. 5 months on hay
Best Sold Within 10 months
Taste mild, but you can smell the hay