Cow Milk, Soft, Thermized
Cheese maker Sepp Bruelisauer calls his Kuentener "little stinker" which certainly tells you that this is an aged reblochon-style cheese. Washed rind at its best, the Kuentener definitively wakes up your nose, but on the palate you have intense flavors of grass, hay and a bit barnyard. It's best enjoyed by taking it out of the fridge at least 20 minutes before eating. When the paste starts running the flavors really will explode.
The Kuentener is very similar to the Roeteli.