Jack-O-Pumpkinseed
Cow Milk, Thermized
Another specialty from Franz Renggli of the Oberberg Dairy that lies in the UNESCO Biosphere in the valley of Entlebuch. The cheese is very smooth with a creamy mouthfeel, the chopped pumpkinseeds give it a good bite as a nice contrast. Jack-o'-Pumpkinseed will add a surprise to your cheese plate, it pairs well with any wines of good acidity.
Due to the relatively high water content the cheese also melts well (like a raclette). The milk comes from cows that graze in the mountain zones around the dairy (no silage). The roasted pumpkinseeds origin in the Steiermark province of Austria, also famous for its excellent pumpkinseed oils.
Product Information
Certification:
Certified Mountain Cheese
Texture:
Semihard
Selection:
Hostettler
Producer:
Franz Renggli, Käserei Oberberg, Schüpfheim (central Switzerland)
Appearance:
Smeared rind with the roasted pumpkinseeds even visible in the rind
Size:
ca. 10 lbs, 10 inch diameter, 2.5 inch high
Fat in Dry Matter:
53%
Rennet:
Animal
Paste:
Ivory color, sprinkled with the seeds
Holes:
Tiny holes
Maturation:
Min. 3 months
Taste:
You smell and taste the crunchy pumpkinseeds
Best By:
Within 3 to 4 months after affinage
Ingredients:
Thermized cow milk, salt, rennet, cultures, roasted pumpkinseeds (2.5%)
Allergens:
Milk
Looking to buy this cheese?
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.
Forever Cheese
Address
12 W 27th St, Floor 14 New York, NY 10001
1-718-777-0772
