Einsiedeln Bsetzistein Cheese

Our Einsiedeln Bsetzistein Cheese is made from local unpasteurised raw hay milk and spends nine months in our cheese cellar before it reaches its optimum maturation. It is characterised by its dry, nutty rind and strong flavour. With 45% fat in dry matter, it is a really hard chunk of cheese.

Just like the many unique cobblestones of the Einsiedeln Abbey Courtyard, which were laid diligently by hand, our Bsetzistein is produced and cured with love and affection.