Cow Milk, Hard, Thermized
Cinderella indeed is an outstanding product in every aspect and once more a proof that Quality Cheese brings the absolut best of Swiss cheeses to the U.S. no matter what our competitors say and/or try to copy. It is the kind of product you only find when you work with such seasoned affineurs like Rolf Beeler and, now Christoph Bruni whom we finally brought on board after years of coaxing.
Made by Jakob Beer, an award winning cheese maker of Emmentaler, in the dairy of Oberwil by Büren minutes from where Caroline grew up, "Cinderella" stuns the consumer alone by its look (quite adequate to the story): The handy, blackish cylinder attracts the eye in every cheese display. And once you get the chance to be introduced to it the love story grows. First the funky inside with a paste that shows little holes randomly scattered and black-blueish spots that make you ask "is this a blue?" when indeed those are salt crystals - a sea salt from Cyprus that has been blackened with "Carbonis Medicinalis". Then the moment you put the cheese into your mouth. How can such a brittle piece be so smooth, melting on your palate, releasing those milky flavors and finishing with a salty kick? Now you're hooked, certainly.
INGREDIENTS: Cow milk, salt, cyprus sea salt, rennet, enzymes, carbonis medicinalis