When he returned home, he decided to add an artisanal cheesemaking facility to the farm. Unsurprisingly, he chose to make cheeses that are inspired by Swiss recipes.

Moreover, the recipe for 5 Brothers is part Appenzeller and part Gouda. Without doubt, it captures the best of both worlds. They mature wheels of formed cheese on cedar planks for a minimum of 8 months. During this maturation period, the cheesemaker regularly turns and washes the wheels.

At 8 months, they develop a buttery texture with tiny eyes and the occasional crunchy tyrosine crystal. Furthermore, the rind has a sweet grassy aroma and a subtle earthiness. On the palate, one will detect playfully sweet and nutty notes.