A raw (unpasteurised) cow’s milk cheese from the mountainous St.Gallen canton in north-eastern Switzerland. To assist with its maturation it is regularly smeared with a brine solution.

The rind is an autumnal russet in colour while the body is a delicate buttery gold with occasional small holes.

This style is for those who like a distinctive cheese that is both pungent and aromatic. Its striking bouquet is savoury, with suggestions of truffles, porcini mushrooms and toasted almonds.

Although classed as a semi-hard cheese the texture is creamy and flexible. Despite the rather strong bouquet, the palate is surprisingly restrained. There are flavours of sweet cream, winey spiciness, almonds, and a subtle acidity that leads to a rich, lingering finish.

Try an Amontillado sherry, an oaked chardonnay, a McLaren Vale shiraz, or a Coonawarra cabernet sauvignon.

Swiss Mountain cheese can be enjoyed as a simple snack sliced onto buttered wholemeal bread; as a cheese platter component served with walnuts in shell, crisp apples and dried muscatels, and it is delicious as a late night supper dish, grilled gold and bubbling on toast.