Traditional hard cheese made from raw cow milk and animal rennet with EU-wide Protected Designation of Origin (PDO), also called the little brother of Allgaeu Emmentaler
May only be produced in the Allgaeu Alps from morning and evening milk, which comes from this area
Matt yellow interior with scattered, pea-sized holes, dark yellow to brown rind
Fat content: at least 62 % fat, dry weight
Taste: characteristically strong aroma, which becomes more intense with a longer ripening time
Ripening time: at least 4 months
