I’m using stock images but I am always on the lookout for new cheeses to try whenever I go to the store. Credit to “Cheese.com” for the cheese image and cheese facts. If any of you know some cheeses that I haven’t done yet I would love some input!
Here is your daily cheese facts: Krümmenswiler Försterkäse is a classic “lumberjack’s” cheese produced in the canton of St Gallen in Switzerland. Simply known as Försterkäse, the wheels of this washed-rind cow’s milk cheese are enclosed with a thin strip of fir bark. The cheese is produced by cheesemaker Ernst Dirriwächter who uses thermalized milk of Brown Swiss cows to create a semisoft and supple ivory pate that is washed regularly with brine and matured for at least six weeks before release. The mold-ripened cheese gives the cheese its pungent aroma and soft, sticky rind while the fir bark aids in developing the spicy, floral and woody flavour. It is firm, smooth and velvety in texture becoming softer as it ages. Normally it tastes good with Italian Amarone red, Pinot Noirs, Gewürztraminers, Reisling and white.
Also as a note: I post my daily cheese here as well as in my r/dailycheese subreddit.
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I’m using stock images but I am always on the lookout for new cheeses to try whenever I go to the store. Credit to “Cheese.com” for the cheese image and cheese facts. If any of you know some cheeses that I haven’t done yet I would love some input!
Here is your daily cheese facts: Krümmenswiler Försterkäse is a classic “lumberjack’s” cheese produced in the canton of St Gallen in Switzerland. Simply known as Försterkäse, the wheels of this washed-rind cow’s milk cheese are enclosed with a thin strip of fir bark. The cheese is produced by cheesemaker Ernst Dirriwächter who uses thermalized milk of Brown Swiss cows to create a semisoft and supple ivory pate that is washed regularly with brine and matured for at least six weeks before release. The mold-ripened cheese gives the cheese its pungent aroma and soft, sticky rind while the fir bark aids in developing the spicy, floral and woody flavour. It is firm, smooth and velvety in texture becoming softer as it ages. Normally it tastes good with Italian Amarone red, Pinot Noirs, Gewürztraminers, Reisling and white.
Also as a note: I post my daily cheese here as well as in my r/dailycheese subreddit.
this is truly a cheese pie, 100% cheese!