Editorial Reviews:
Product Description
Switzerland has an enviable reputation for producing rustic, full-flavored cheeses under immaculate conditions. Vignerons, like most Swiss cheeses, is a mountain cheese, which refers to a large cheese that is made in the mountains from high-pasture milk. These cheeses are usually firm, long-aged, and made from raw cows milk. High Alpine pastures produce a thicker, more flavorful array of plants than do fields at lower altitudes. The cattle that graze on these pastures produce milk that is higher in butterfat than average cows milk and, therefore, commands a high price and is prized for cheese making. Vignerons, commonly known as winemakers cheese, is made using this milk and has a firm, satiny body with a scattering of small holes. The flavor is similar to but slightly stronger than a premium Gruyere, with a distinct nutty sweetness. Made from raw cows milk, aged for over three months
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