Red Wine Farmer



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Cows Milk
Traditional Rennet

Walo Von Mühlenen, the affineur creator of this cheese is regarded in the cheese community as something of a genius. This cheese perfectly illustrates why. He takes an unpasteurised semi-hard cows milk cheese – like a Gruyere – from the east of Switzerland and matures it in his own cellars for approximately 10 months. During this time the cheese is repeatedly washed in red wine to introduce complex, savoury and pungent aromas into this wonderful alpine cheese.

Additional Information

200g, 350g, 500g

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