Cow Milk, Semihard, Thermized
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)