A raw, hard cow’s milk cheese from Switzerland, bought from Mons.

When I was buying this cheese, I noticed the name of the cheese very prettily raised around the side of the wheel. I didn’t buy anywhere near a large enough wedge to get whole letter, but what I have is a slice of hard, pale yellow cheese, turning translucent towards the edges. The cheese has been rubbed with a twiggy, grassy herbal mixture, which makes the rind a greenish-brown.

The texture’s slightly crumbly, reasonably soft and pliant, and melts happily in my mouth. It’s got some of the sweet nuttiness of a Gruyere, tasting of toasted butter and sweet hazlenuts, as well as a bright yoghurty tang. Some combination of its herbal rubdown and alpine origins give it a lovely floral undertone, and a smidge of the warm, fresh dried-grass aroma of henna.

The rind is chewy, and feels slightly waxy. Despite the grassy covering, it doesn’t taste of very much. It’s not unpleasant to eat, but I’ll not tell anyone off for not eating the best bit if it’s left on the side of their plate.