Milk: Unpasteurised Cow
Age: 3 months
A beautifully made, buttery blue cheese from Switzerland made with Jersey cow milk. Creamy and delicious with black pepper notes from the blue mould. Quite a free and organic distribution of blue mould - the blue veining is product of hand ladling curds into a mold, creating pockets where the two types of blue develops. Willi Schmid says "...It has an unmistakable, deliciously nutty aroma with a slightly smoky note. The paste is soft, very creamy and has a yellowish colour: this is the characteristic of Jersey milk with its high beta-carotene content."