Bleu Mont Bandaged Cheddar cheese
In the land of Big Cheddar, Willi Lehner opts for a unique approach. Coming from a background of Europan cheesemakers, he sources milk from his neighbors’ farms. He then crafts his cheese at local creameries. Bandaging the wheels like mummies, he ages them in his own experimental cave. Notably, at least a year of aging underground creates a perfect balance between caramel sweetness, background acidity, and an intense mossiness at the rind. In particular, this cheese is smooth yet crumbly. With just a bit of crunch, this cheeses’s bandages will be the cure to any sign of ‘boring’.
The traditional cloth-wrapped, English style cheddar is smooth, dense and exceptionally rich. In fact, you will notice it is speckled with crystalline crunchies. The cream coloured cheese is aged on specially made spruce boards, to incorporate the toasty, nutty and sweet caramel flavour underlined by a lingering earthy finish.