Buffalo Camembert (organic)

For years Franz Koster made solely sheep milk cheeses, hence the name „Schafkaeserei Faltigberg“ (sheep milk dairy Faltigberg) for his facility that is located above the northeast end of the Lake of Zurich. But his knack for innovative cheese making led him to work with Jersey cow milk (think Beeler Jersey Camembert), and, eventually, buffalo milk.
Although it has the appearance of a Camembert Koster does not use Camembert cultures. „They just did not work with this kind of milk“, he explains. Pure cultures of acid and flavor-forming lactic acid bacteria start the process. The cheese then rests for half an hour in a salt brine before it gets into the cooling cellar for 10 days. After 3 weeks the Buffalo Camembert is packed and ready to be sold.
Franz Koster gets the milk from a farm at the northern periphery of Zurich, the largest city in Switzerland. The city owns 7 farms, and it requires that the tenants commit to organic farming. „On the farm graze about 50 buffalos and 50 Holstein cows“, says Koster. „But this particular farm is in the process to breed buffalos only.“ Presently Koster receives a
bit over 1000 liters of buffalo milk per month. The consumption of buffalo milk is on the rise since more and more people are aware of the health benefits.

INGREDIENTS: Past. whole buffalo milk, rennet, salt, cultures

Nutrition Facts per 100g
378 kcal
1566 kJ
Producer Franz Koster, Schafkaeserei Faltigberg, Wald/ZH
Appearance White mold rind with pattern, 4.5" diameter
Size 200 g (7oz)
Fat in Dry Matter 64%
Paste Long, soft and creamy, more runny with age
Holes None
Affinage 3 weeks
Best Sold Within 6 to 8 weeks after packing
Taste mild, with a hint of spice