Additional information
Packsize | 2 LB |
---|
Tete de Moine (literally Monk`s Head) is a cylindrical cheese with a smear rind and is semi-hard. This cheese is not cut but shaved with a girolle into rosette shaped slices. These are best produced when the cheeses come stright from refrigeration. Tete de Moine can be enjoyed with an apertif, as dessert cheese, or just a snack.
Packsize | 2 LB |
---|
Milk: Cow
Country: Switzerland
Pasteurization: Pasteurized
Region: Swiss Jura- Franches Montagnes, Moutier, Porrentruy, and Courtelary
Pack: 4/2 #
Age: 3-4 Months
Fat: 51%
Protection: A.O.C.
Emmenthal (also called Swiss Cheese) is known for its grand size and its handmade quality. The Emmenthal cheese-making process is an old tradition, using pure cow`s milk and a maturation period of at least four months. This process allows the rind to develop in an entirely natural manner, enclosing an ivory-colored, mild, slightly nutty-tasting cheese with cherry- sized holes. Emmenthal from Switzerland is a delicacy on every cheese platter, a popular dessert cheese, and is a perfect melting cheese for warm dishes.
Gruyere, the most popular of the Swiss hard cheeses, needs no introduction. Made from part-skim cow`s milk and lovingly cave aged, once this classic cheese with its tangy taste and exquisite, crumbly texture has been tasted, it is never forgotten
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 |
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
Matured to perfection, Cave Aged Emmental is a special taste experience! Unlike traditional Emmental (also known as Swiss cheese), this one has a dark brown rind and a unique, nutty, full-flavored taste. Made in massive 200 pound wheels from pure, unpasteurized cow`s milk, this special `Swiss` is aged for at least twelve months in sandstone caves deep below the Santenberg in the Canton of Lucerne. Using ancient techniques, a constant temperature and humidity can be achieved in the caves all year round, ensuring perfect development of every cheese .
Reviews
There are no reviews yet.