Located in rolling foothills near the Swiss village of Uettligen, Christoph Räz, a second generation Emmentaler producer, is the creator of Blaues Wunder. This is the heart of the Emmentaler producing region. However, although Christoph and his father Christian still produce Emmentaler, in recent years the market has become dominated by larger producers with the result that there is a surfeit of cheese. In order to keep their business alive, Christophe decided to diversify and now produces a variety of other cheeses of which Blaues Wunder is one. Milk for production is sourced locally from Simmental and red Holstein cows. For production of Blaues Wunder, cream is added to the milk which is then thermalised before the starter cultures are added. The milk is allowed to "ripen" (ie the cultures start to become active) for about 30 minutes before the rennet is added together with the addition of penicillium roqueforti, that jump starts the development of the blue mold. The milk is allowed to coagulate for 30 minutes before being cut and stirred and then ladled by hand into plastic molds. The newly formed cheeses are turned regularly for the first 24 hours before being dry salted and then, 72 hours after production, pieced to allow air into the cheese, causing the development of the blue veins. After four weeks maturation, the cheeses are ready to be released. The exterior rind of Blaues Wunder is powdery blue in color and slightly yielding. This encases a bone white/gray interior, shot through with delicate blue veins. The texture is semi-soft. Flavors taste of cream with a hint of spice imparted by the blue, and an underlying sweetness.