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Milk: Unpasteurised Cow
Region: The village of Plasselb. sth east of Fribourg.
Rennet: Animal
Age: from 5-6 weeks
This double cream blue cheese is made from thermised whole cow's milk. Tender, creamy, almost spreadable, with mild blueing. Its rind is dark, fine and the cheese is rectangular. The cheese is made by Michael Hanke, who has perfected a buttery and delicate blue, with a rich texture.
The village of Plasselb, at the foot of the Schwyberg mountain, is a German speaking village in the french speaking canton of Fribourg. It is at around 1160 m above sea level - and the milk comes from small farms around the village. This is a cheese to try.
Milk: Unpasteurised Cow
Region: The village of Plasselb. sth east of Fribourg.
Rennet: Animal
Age: from 5-6 weeks
This double cream blue cheese is made from thermised whole cow's milk. Tender, creamy, almost spreadable, with mild blueing. Its rind is dark, fine and the cheese is rectangular. The cheese is made by Michael Hanke, who has perfected a buttery and delicate blue, with a rich texture.
The village of Plasselb, at the foot of the Schwyberg mountain, is a German speaking village in the french speaking canton of Fribourg. It is at around 1160 m above sea level - and the milk comes from small farms around the village. This is a cheese to try.