A popular alpine-style cheese, the smell is mild, acidic, aromatic with hints of surface ripening. These aromatics from the surface ripening can become dominant as the washed rind cheese ages.
Packed at 10 – 12 weeks the cheese is creamy and matures in flavour and changes in texture over the weeks.
Ingredients: Cow milk, salt, cultures, rennet
Texture (at room temperature): Soft, creamy
Flavor/ Aroma: nutty, creamy, hints of butter, slightly lactic, sweet & pungent
USE AND PAIRING:
- Serve on a cheese platter together with our Orange chocolate sourdough or Seedfest sourdough along with Apples, Pears and Dried Apricots, Hazelnuts and Crackers, Fig Jam and Honey
- Can also be added to pasta sauce, au gratin dishes
- With a red wine – Beaujolais, Cabernet Sauvignon, Pinot Noir, Merlot, and Syrah
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