[Pigging by Wilfrid: June 13, 2012]
I guess this stuff is really rare. I can't find any information online -- and I am open to correction on the spelling (which I thought I took from the label). But we know who Rolf Beeler is.
He's the superstar affineur of hand-selected Swiss cheeses. And his stuff is good. But $46 per pound good?
I found the specimen at the Bedford Cheese Shop. The paste is tangy-savory, the rind is gritty but edible, the overall effect like a slightly soft Tomme. Maybe it's made in miniscule quantities from super-rare milk. Anyway, for me it's pushing the price envelope.