Bergmatter

It is not unusual that cheeses are produced seasonal. The Bergmatter is one of these, made with the winter milk when cows are only fed hay, and with the aging, only available between July and February. "This milk is completely different, and I thought this would make for a great cheese", says Willi.
The Bergmatter has a funky appearance, with its uneven, bumpy rind reminding of a clothbound Vacherin Fribourgeois. The careful aging of at least 8 months reveals a cheese that is packed with - tender - flavors. And as climax in the end "the finish reminds of foie gras", raves Willi. What else is there to say?

INGREDIENTS: Cow milk, salt, rennet, cultures

Nutrition Facts per 100g
Water
43g
Protein
26.5g
Fat
28.5g
Minerals
2g
Calories
356 kcal
Joules
1479 kj
Producer Willi Schmid, Staedtlichaesi Lichtensteig (Eastern Switzerland)
Appearance Rustic, uneven dark smeared rind
Size 17 lbs, 13 inch diameter, ca. 3 inches high
Fat in Dry Matter Min. 50%
Paste Mellow, tender and easy to cut
Holes Slits
Affinage Min. 8 months
Best Sold Within a year or so
Taste A hint of chestnut, flowery, slightly sweet, flavors of toast, strong but not spicy.