Additional information
PACKSIZE | 1/20 LB 1/4 WHEEL |
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***Seasonally Limited***
Gourmino Gruyere is produced by numerous cheesemakers in the Fribourg region of Switzerland banding together in the name of tradition to produce one of the most beloved cheeses of all time. Made from the unpasteurized milk of cows feeding on fresh alpine grasses, aged for 12 months. 2x World Cheese Champion.
It has a round shape with smooth, pink to deep orange, slightly sticky, natural rind. Raclette has a pleasant, nutty, sweet and fruity flavor. The flavor will intensify as this elastic cheese is melted. Raclette is produced in several cantons north of the Alps, and is guaranteed free of additives as it is made in accordance with its original recipe. It is not only a cheese but also a national Swiss dish (Yum!). A full fat, smooth melting cheese with a washed rind. The paste is ivory in color, the flavor is mellow and slightly acidic. The cheese becomes more aromatic with maturity
Michael Spycher other world famous cheese, these relatively smaller wheels are dense but slightly pliable with a creamy mouthfeel and flavors reminiscent of a baked potato – crème fraiche, nutty starch and earthy rind.
German for “Old Oak”, Ur Eiche stands out as a woman made cheese in a field dominated for generations by men. Christa Egli’s 14 lb wheels are washed with oak extract, then aged under oak planks for 10 months. The resulting cheese has the dense, eye filled texture familiar to Alpine cheese lovers, with flavors of pineapple, macadamia and, unsurprisingly, oak barrel.
Raclette’s is made from pasteurized creamy cow’s milk and has a balanced earthy flavor and sweetness that make it perfect to melt and serve over potatoes, meat and winter root vegetables.
Country: | SWITZERLAND |
Brand: | Mifroma |
Type: | Semi-Soft |
Milk Type: | Cow |
Pkg Type: | Exact Weight Cut |
Presenting: an alpine cheese to make hay for. Inspired by its home in Western Austria`s `Hay Belt,` Senneri Huban coats this wheel in a mix of local flora, including marigold, rose petals, lavender, and chervil. This brings a slight pastoral sweetness to a cheese that is big in beefy and umami flavors, but not so overpowering that you only want a slice or two. In fact, you might find it difficult to step away from this cheese. That is, if you can find it in yourself to cut into its stunning exterior.