It is not unusual that cheeses are produced seasonal. The Bergmatter is one of these, made with the winter milk when cows are only fed hay, and with the aging, only available between July and February. "This milk is completely different, and I thought this would make for a great cheese", says Willi Schmid who they call the “cheese wizard”.
The Bergmatter has a funky appearance, with its uneven, bumpy rind reminding of a clothbound Vacherin Fribourgeois. The careful aging of at least 8 months reveals a cheese that is packed with - tender - flavors. And as climax in the end "the finish reminds of foie gras", raves Willi. What else is there to say?
Certified Mountain Cheese
Willi Schmid, Städtlichäsi Lichtensteig (eastern Switzerland)
Rustic uneven dark smeared rind
17 lbs, 13 inch diameter, ca. 3 inches high
Fat in Dry Matter:
Mellow, tender and easy to cut
Min. 8 months
A hint of chestnut, flowery, slightly sweet, flavors of toast, strong but not spicy
Within a year
Raw cow milk, salt, rennet, cultures
Whether you’re a restaurateur, business owner or just want to buy this for personal consumption, get in touch with the distributor. You can call them for sales, or find shops that carry what you’re looking for.
12 W 27th St, Floor 14 New York, NY 10001