After such a long time it's probably not comparable to one at a more normal ripening stage. The region is mostly known for Raclette, but for these cheeses the m

After such a long time it's probably not comparable to one at a more normal ripening stage. The region is mostly known for Raclette, but for these cheeses the milk is apparently heated higher for a firmer result: https://www.24heures.ch/grimentz-des-meules-de-fromage-de-142-ans-136870990084 https://www.24heures.ch/grimentz-des-meules-de-fromage-de-14...