World-champion cheese affineur Walo von Muehlenen named this cheese after a 17th century ex-mercenary (the Swiss were sought after in the 17th until the 19th century as forces for hire) who got tired of that lifestyle and went back to Switzerland to help his family look after their cows and make cheese. He took an army-inspired approach to the cheesemaking and took notes of his recipes so that he could refine the process. Affineur Walo found these recipes and decided to go back to the roots of Swiss cheesemaking and follow them as closely as possible. The results is a cheese that is made on the mountain, in wood-fired copper kettles and reliant on the cheesemaker's skills. Clear notes of herbs and flowers with a hint of smoke make this cheese a prime example of what Alpine-style cheeses can do to your tastebuds.
