Cow Milk, Hard, Raw
When we first tasted the Bergblume by cheese maker Godi Thoenen in Waengi in 2006 we immediately knew that this would be a good seller. It is not only visually easy to distinguish from other classic Swiss hard cheeses with its dark green/brown rind. Even a quick sniff on the surface reveals the power of the herbs. And interesting enough we found that customers that ordered it once stay loyal to this cheese.
As always Thoenen only uses milk from cows that are fed naturally (grass/hay), there is no artificial or silage feeding. The key here though is the brine: Fresh and dried herbs are used and reflected both in the rind and the paste. The cheese is aged for at least half a year in the cellar.
INGREDIENTS: Raw cow milk, salt, rennet, cultures (herbs in the brine)