Swiss pressed cheese made from raw cow’s milk from the Appenzell region. Min. 70 days maturation. Right before the cheese is put into the molds, Koch adds drops of truffle essence to the cheese. This creates a consistent release of truffle aromas throughout the entire cheese wheel. As the finishing touch, the Truffalo is aged with a fine coat of exquisite and thoroughly edible poppy flowers. An original cheese that impresses with its unique truffle flavor.