Bergblume

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)

Nutrition Facts per 100g
Water
39g
Protein
26g
Fat
31.5g
Minerals
3.5g
Calories
400 kcal
Joules
1674 kj
Producer Godi Thoenen, Kaeserei Waengi (Eastern Switzerland)
Appearance Dark rind, greenish/brownish, dry
Size 15 lbs, 12 inch diameter, ca. 3 inches high
Fat in Dry Matter 45%
Paste Golden color, firm
Holes Few
Affinage 4 to 6 months
Best Sold Before 1 year old
Taste Aromatic, hints of spice and herbs