What's tasting good ?

Jacobskase (and we actually only have one cheese left), is from the Canton of Fribourg - the Gruyere region of Switzerland. It is made to a Gruyere recipe but is much smaller in that it is only 10 kgs. This particular cheese is getting on to 16 months of age. Alaena says in her live tasting "the first hint is of a slight mushroom flavour, but really it is slightly yoghurty and savoury. It is not salty, but more of a fresh flavour. There is a little bit of crystallization of the paste - like the aged Gruyere, but not as much.

And Tomme Fleurettes.... A small, soft, cows milk cheese - raw milk. Very, very delicate white rind, with a soft, velvety paste."It's rich, creamy and has a long aftertaste, which actually makes you want to eat more".

Saturday 10th March 2012.

On Thursday Alaena and I tasted the L'Etivaz which was made in the summer of 2010. Although the cheeses are quite mitey now on the exterior, the cheese was lovely. Slightly smokey (the L'Etivaz is made over a wood fire - so the smoke does get into the cheese), with a herbatious/floral flavour. A bit granular (age induced). I think we have only 2 cheeses left before we move onto the 2011 production.

.......according to A.T. it's Vacherin Fribourgeois AOC (On Wednesday, 9th November)

Don't confuse it with Vacherin Mont D'Or (the very soft washed rind cheese circled in a ring of bark).

Our Vacherin Fribourgeois AOC is a semi hard cheese of about 8 kgs in weight, from the Fribourg region of Switzerland. It is made from cows milk and has a wavy rind. The cheese is creamy and rich in flavour. Slightly yoghurty, and smooth.

Apart from just eating it as it is, you can use it with an equal quantity of Gruyere and make a fondue. Velvety and delicious.

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