DESCRIPTION

This Swiss alpine, semi-hard cheese is cave aged for 12 months in gigantic 70 lb wheels. It is famous for its nutty taste and rich, yellow color. Today it is one of the most famous Alpine cheeses produced, to learn more about it click here!

ORIGIN

Switzerland

MILK TYPE

Cow

RAW MILK OR PASTEURIZED?

Raw milk

STORAGE TIPS

Refrigerate preferably in its own drawer close to where most of the produce is kept.  After each time that you slice the cheese, re-wrap it with fresh plastic wrap to extend the shelf life.  While some chefs will freeze a slice of blue and then grate it over a salad before serving, Chef's Mandala doesn't recommend freezing cheeses in general.

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  • By Origin - Emmentaler and Reblochon
• Pairings - a dry white or sparkling wine, some dried apricots, crackers, nuts and pickles

SUBSTITUTES

Gruyere Reserve or Comte Reserve 

INGREDIENTS

Raw cow milk (part skim), cheese culture,  salt, enzyme