Cheese Flashcards
Moser Screamer (pasteurized cow’s)
Cinderella (pasteurized/treated cow’s)
Bunkerkaese (unpasteurized cow’s)
Vacherin Fribourgeois (unpasteurized cow)
Petit Vaccarinus (unpasteurized, thermized cow)
MOSER SCREAMER
Cow’s Milk - Pasteurized
Producer: Bon Cas Dairy - Dotzigen, Switzerland
A soft triple crème cheese a with a soft, molting bloom that is tinged with orange. The flavor notes follow the rind with warm hints of a simmering stew, and steamed milk.
72% butterfat, giving it a decadent creamy flavor
CINDERELLA
Cow’s Milk - Pasteurized and treated
Producer: Jakob Beer, Oberwil b. Büren (Northwestern Switzerland), Affineur Christoph Bruni
with a sea salt from Cyprus. It is preserved in charcoal (an old French technique), called “carbonis medicinalis” (Animal medicinal charcoal is a substance with strong absorptive and protective properties) , which gives it a distinctive look
We also served his Tête de Bruni
BUNKERKAESE
Cow’s Milk- Unpasteurized
Producer: MARCEL PETITE FORT ST. ANTOINE COMTÉ? (Eastern France/Western Switzerland, Jura Mountains)
The name refers to the military bunker it is aged in.
During World War Two, Switzerland had a network of around 8,000 bunkers and military shelters
VACHERIN FRIBOURGEOIS (think fondue)
Cow’s Milk- Unpasteurized
Where: in the towns of Bulle (Canton Vaud) and Fribourg (Canton Fribourg in west-central Switzerland)
Producer: Rolf Beeler
The milk for the cheese is sourced from Fribourgeois breed of cows that graze on the Alpine grass and wild flowers.
Swiss semi-soft cheese made with raw cow’s milk, a pleasant nutty flavour underpinned by notes of fresh hay and milk, has a firm and buttery texture and is slightly acidic
The practice is called transhumance—moving cows up the mountain steadily as the snow melts in spring, to guarantee they’re grazing the lushest, most verdant pastures (throwing a party for your cows is just called being a badass)
PETIT VACCARINUS
Cow’s Milk - Unpasteurized but thermized
Producer/Where: Patrick and Charles Hauser, Le Lieu (Northwestern Switzerland)
Super runny cheese. Flavors of fresh grass, cream, and - yes - barnyard, wood, tannins (from the fir band)
The product is seasonal from September to March when the cows are fed mostly hay
APPLE BUTTER AND WALNUT RAISIN TOAST
