A 1652

Named after an army bunker turned cheese cellar in the close vicinity of the Fleurette dairy this uncommon soft cheese made of unpasteurized cow's milk spends indeed a minimum of 5 months in the A 1652 bunker. It is another inspired innovation by cheese maker Michel Beroud (Cru de Rougemont, TĂȘte de Bruni). With a diameter of more than a foot it is extemely big for a soft ripened cheese. With an unctuous texture the cheese reveals a lot of flavor on account of its extended affinage.

INGREDIENTS: Unpast. cow's milk, salt, rennet, enzymes

Nutrition Facts per 100g
Water
55g
Protein
19g
Fat
22g
Minerals
4g
Calories
330 kcal
Joules
1380 kJ
Producer Michel Beroud, Rougemont/VD, Western Switzerland
Appearance Big round wheel with a rustic white mold.
Size ca. 12 lbs, 33 cm (13") diameter, 5 cm (2") high
Fat in Dry Matter min. 45%
Paste unctuous, soft,
Holes small and regular
Affinage Min. 5 months
Best Sold within 50 to 60 days
Taste aromatic, mushroomy