Berggenuss

Another example of the skills of Franz Renggli at the Oberberg mountain dairy. Berggenuss, literally translated the "enjoyment" or "treat" of the mountains, was one of the highlights we tasted during our trip to Switzerland during the summer of 2013. We tasted two different stages of aging, and even the early stage of ripening revealed complex flavors. It proved what the cheese maker had explained: The quality of the pure mountain milk expresses itself in the cheese.
What us really blew away was the price: THIS IS A STEAL!

INGREDIENTS: Cow milk, salt, rennet, cultures

Nutrition Facts per 100g
Water
38g
Protein
24.5g
Fat
34g
Minerals
3.5g
Calories
421 kcal
Joules
1744 kj
Producer Franz Renggli, Kaeserei Oberberg, Schuepfheim (Central Switzerland)
Appearance Smeared rind
Size 9 lbs, 10 inches diameter, 2.5 inches high
Fat in Dry Matter 54%
Paste Ivory color, smooth, elastic
Holes Scarce and very small
Affinage 6 months
Best Sold Within a year or so
Taste Mild on the nose but surprisingly aromatic, even spicy with age