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Traditional, finely melting sliced cheese made from pasteurized or raw cow milk

Produced by hand in many cantons north of the Alps

Light yellow to ivory-colored, elastic cheese with few holes and brownish-red, smeary or waxy natural rind

Fat content: at least 45 % fat, dry weight

Taste: mildly spicy, slightly sour, more aromatic when ripening

Ripening time: 3 months

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