Cow Milk, Hard, Thermized
Like the Seelaender the Fricâlin is made by cheese maker Markus Wohlhauser in the dairy of Lurtigen, a small village of farmers just 2.5 miles east of the historical town of Murten (Morat). Wohlhauser is in charge for 15 years now, the Fricâlin though was an invention by his predecessor, "just because there was too much milk at the time".
After the cheese is made it stays at the dairy for only about a month and is then transported to the nearby town of Bulle where it is aged for a minimum of 6 to 8 months. "We just don't have the space here to age them for that long", says Wohlhauser.
INGREDIENTS: Cow's milk, salt, rennet, cultures