Kuentener

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.

Nutrition Facts per 100g
Water
41g
Protein
28g
Fat
27g
Minerals
4g
Calories
380 kcal
Joules
1590 kj
Producer Sepp Bruelisauer, Kaeserei Kuenten (Central Switzerland)
Appearance Uneven, smeared rind
Size Ca 2 lbs, 8 inch diameter
Fat in Dry Matter 48%
Paste Smooth to runny
Holes Few and small
Affinage 2 months
Best Sold Within 2 months after packaging
Taste This reblochon-style cheese is aged long enough to release intense flavors