A dense, semi-hard Swiss cheese made from raw cow's milk, known for its complex flavor profile of roasted nuts, brown butter, and caramelized onions, with a smooth, creamy texture and a slightly tacky rind. Its name means "sitting in the cellar," referring to its aging process, where it's washed in brine and spices for at least 10-12 months, developing its unique taste. Created by cheesemaker Walter Räss, it's a modern take on traditional Swiss cheese, excellent for melting in fondue or on burgers, or enjoyed on a cheese board.