L'Antoine the cheese artist, creamy-aromatic
With its expressive flavour and its melting texture, this exceptional cheese is a real treat for the senses, the incomparable flavour a true discovery for the palate. The recipe goes back to L‘Antoine, the Cheese-Artist of the 17th century. It was adapted with great sensitivity to today‘s circumstances without losing the original character of the cheese.
The rich flavour of fresh milk and alpine herbs makes this cheese an ideal dessert cheese. It is perfectlypaired with fine wines, cool water or delicious fruit juices. Even in warm dishes, it gives every dish a special flavour and is an ideal ingredient for a savoury and alcohol-free cheese fondue, only prepared with fresh spring-water.
How a thunderstorm helped L‘Antoine the Cheese-Artist in creating new recipes.
One day, a mighty thunderstorm came straight down above Antoine‘s hut. Water shot down from the mountain and rushed through the door into the hut, where it put the fire under the kettle out. When the rain finally stopped, it had become chilly, ten degrees colder than before.
The temperature in the cheese vat was 34-35 degrees when it should have been 55 degrees. There, Antoine found the large cheese curds. The cheese would still be useful for something or other, he thought to himself, then lifted the mass out, poured it into three moulding forms and brought them into the kitchen, where it was still significantly warmer than in the cheese room. Sometime later, he turned the cheeses and tasted the leaking whey: acidic, just as it should be.
The cheese wheels first went into the salt bath and then into the cellar. They leaked a little on the shelves but developed normally. After four months, the odour was so strong that Antoine decided to try one of the cheeses. It was a phenomenon! This cheese had a strong character and, at the same time, was creamier and more aromatic than any other he had ever produced before. Antoine could taste the thunderstorm, the fresh water and the meadows in the cheese. He reconstructed the process, and so two new cheeses were created: the Creamy-Aromatic and the Raclette.
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