Traditional Austrian mountain cheese made exclusively from raw cows milk in the Alpine region of Vorarlberg, where it carries the European Unions Protected Designation of Origin preserving centuries-old cheesemaking traditions. The milk comes from cows fed a natural diet of fresh alpine grasses, herbs, and hay, with silage strictly prohibited. During its maturation, each wheel is carefully hand-scrubbed with salt water, developing its distinctive brownish-yellow natural rind and firm, smooth, sometimes flaky texture, with only a few small holes throughout. The flavor is wonderfully rich, nutty, and malty, with younger cheeses offering delicate notes of citrus, honey, and sour cream, while longer-aged wheels become more intense, spicy, and pleasantly pungent.