Berggenuss
Cow Milk, Thermized
Franz Renggli is an innovative cheese maker in the UNESCO Biosphere in the Entlebuch valley. Operating in a certified mountain cheese zone he creates a lot of very smooth and creamy semihard cheeses. The “Berggenuss”, literally “enjoyment” or “treat” of the mountain, was one of the highlights we tasted during our visit in 2013. We actually tasted two different stages of aging, and even the early stage of ripening revealed mild but complex flavors. And it proved what Franz Renggli had explained: The quality of the pure mountain milk expresses itself in the product. What really blew us away is the price: THIS IS A STEAL, PERIOD.
Product Information
Certification:
Certified Mountain Cheese
Texture:
Semihard
Selection:
Hostettler
Producer:
Franz Renggli, Käserei Oberberg, Schüpfheim (central Swizterland)
Appearance:
Light brown smeared rind
Size:
ca. 9 lbs, 10 inch diameter, 2.5 inch high
Fat in Dry Matter:
Min. 54%
Rennet:
Animal
Paste:
Ivory colored, smooth, elastic
Holes:
Few and very small
Maturation:
6 months
Taste:
Mild on the nose but surprisingly aromatic on the palate, even a bit spicy with age
Best By:
Within 6 months after affinage
Ingredients:
Cow milk, salt, rennet, cultures
Allergens:
Milk
Looking to buy this cheese?
Whether you’re a restaurateur, business owner or just want to buy this for personal consumption, get in touch with the distributor. You can call them for sales, or find shops that carry what you’re looking for.
Forever Cheese
Address
12 W 27th St, Floor 14 New York, NY 10001
1-718-777-0772
