This cheese is called Forsterkase. Forsterkase means ‘lumberjack cheese'… whichrefers to the thick spruce bark used to bind the cheese before today’s plastic molds. You can still see it on in this picture I took. It is a two pound wheel of raw cow’s milk, washed in wrapped in the pungent pine bark. The smell is fierce, and very soft, layered, complex and still gentle. The binding bark adds tannins and spice to the cheese which imparts woodsy earthiness that is salty and full without your typical barnyard tastes in classic French rind washed cheeses. Forsterkase comes from the Toggenburg region of Switzerland.
Tuesday, January 03, 2006
Lumberjack cheese
This cheese is called Forsterkase. Forsterkase means ‘lumberjack cheese'… whichrefers to the thick spruce bark used to bind the cheese before today’s plastic molds. You can still see it on in this picture I took. It is a two pound wheel of raw cow’s milk, washed in wrapped in the pungent pine bark. The smell is fierce, and very soft, layered, complex and still gentle. The binding bark adds tannins and spice to the cheese which imparts woodsy earthiness that is salty and full without your typical barnyard tastes in classic French rind washed cheeses. Forsterkase comes from the Toggenburg region of Switzerland.
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5 hydro comments:
It looks like a slice of cheesecake. What's the preferred way of eating Forsterkase?
i like bland thick breaklike crackers so you can really taste the cheese. on french bread is good too.
Hm, maybe you should try on the dill pickle flavored chips from yesterday. It would be a rather potent combo.
cream puffs damn it
that looks interesting........very interesting
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