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Traditional Alpencheddar
The Basics
| Make | Hard | ||||
| Sub Make | Cheeses which acidify in the vat | ||||
| Post-Make | Washed rind | ||||
| Sub Post-Make | Unflavoured wash solution | ||||
| Typical age profile | 12 months + | ||||
| Approximate weight(s) | 12 kg | ||||
| Dimensions |
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| Geographical origin | Switzerland - Bernaise region | ||||
| Protected status | No | ||||
| Species of milking animal | Cow | ||||
| Breed of cow | N/A | ||||
| Raw/pasteurised milk | Raw | ||||
| Vegetarian/animal rennet | Animal | ||||
| Commonly encountered variations | N/A |
The Story
Made by Lenk Milch with natural whey cultures; they heat the whey to 38 degrees. This traditional Alpen Cheddar is a classic example of a cheese creation resulting from the alpine style crossing with a cheddaring process.
The Character
Orange /brown natural washed rind, dark cream colour for a young cheese that turns into pale yellow when the matures. Medium open body with mechanical holes and cracks. delicately spicy, rich in aromas of botanical , savoury and a subtle cooked milk complex flavour. Excellent for baking , fondue or eaten alone to experience the complex floral flavours.
Perfect Partners
Pinot Grigio, heavy apple or pear cider, pale ale beer, spritzer or dry prosecco.