The first thing that struck me about this cheese was that its pungent tangy/nutty/sweet aroma blessed the room with its goodness during toasting. I began salivating around the two and a half minute mark and struggled to wait until it was fully toasted to take it out of the toaster oven. This was the first cheese so far that provided such a rich and intense aroma during the toasting phase which made expectations high for snack time.
Upon extraction from the toaster oven, I noticed the oil from the cheese sweated down into the bread, making this an ideal toasting bread as it provides flavor to the entire bite of its own accord (picture of under carriage to show oil sweat). Given its semi-hard texture, especially close to the rind, I was concerned this wouldn’t melt down right but it did the opposite. Upon review, I am unsurprised this is advertised as a premier fondue and grilling cheese as it responds beautifully to heat in all ways.
I included some of the rind in the toast, pictured center and on the right side of the cheese. The cheese itself was bursting with a pungent flavor to match the smell, with notes of sweetness and nuttiness, the cheese flavor is strong and not recommended for novice cheese eaters. The intensity of the flavor is similar to Gorgonzola in strength but more of the milky tang associated with white aged cheeses. Last but not least, the rind was absolutely the best part and what tips this cheese into being the best cheese so far. The rind itself provided a more intense flavor experience adding a deep smokiness to the already intense cheese flavor.
At an 8.6, impress your friends with a glass of wine and this seemingly simple cheese toast.
by hostilecarrot