Description
Abe Rot is made approximately 1050 meters above sea level in Rougemont, where the after glow of the fading sun accentuates the mountains surrounding the grasslands of the dairy.
As the abe rot ripens, the core becomes increasingly creamy and the flavor intensifies. Supple, with an intense aroma and animal flavor with hints of apple and roasted hazelnuts. In the summer months during grass-feeding, abe rot becomes softer and ripens faster
