Fricâlin

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

Nutrition Facts per 100g
Water
39g
Protein
27g
Fat
30g
Minerals
4g
Calories
403 kcal
Joules
1687 kj
Producer Markus Wohlhauser, Kaeserei Lurtigen (Western Switzerland)
Appearance Smeared rind, browning with age
Size 15 lbs, 12 inches diameter, 4 inches high
Fat in Dry Matter Min. 53%
Paste Yellow to ivory, depending on the season
Holes scarce, about a 1/4 inch
Affinage Min. 6 months
Best Sold Within a year
Taste Crunchy, hearty flavors of salt, broth, slightly sweet finish