Bierdeckel (Beermat)

Kuenten is just the neighboring village to Nesselnbach where Rolf Beeler lives. No wonder he has a close relationship with Sepp Bruelisauer, the cheese maker at the Kuenten dairy. "The Bierdeckel was completely Rolf's idea", says Bruelisauer, "he even came up with the name." Together they experimented for a while, as always, Rolf wants the cheese exactly to be what he imagined.
The result is indeed something special. The cheese is washed with an unfermented wheat beer. That not only makes for a funky rind, it helps develop intense flavors. Caroline likes to say this is a mix between a Taleggio and an Epoisse.

INGREDIENTS: Cow milk, salt, rennet, cultures, unfermented beer (brine)

Nutrition Facts per 100g
Water
40g
Protein
27g
Fat
29g
Minerals
4g
Calories
380 kcal
Joules
1590 kj
Producer Sepp Bruelisauer, Kaeserei Kuenten (Central Switzerland)
Appearance Smeared rind, light to dark brown, spotty
Size 16 to 17 oz, 4 inch diameter, ca. 2 inches high
Fat in Dry Matter 48%
Paste Tender, ivory colored
Holes Few and small
Affinage 4 weeks
Best Sold 5 to 6 weeks after packaging
Taste Crunchy, sandy rind (yes, you can eat it), strong flavors develop rapidly with age