Cow Milk, Soft, Raw
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, Tête 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