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This cheese is an acquired taste. The aroma is just as varied as its appearance, tracing an arc from yeast to sour cream, honey, hay, peppery notes and malt. Fresh yeast is the dominant feature on the palate. Buttermilk, dried fruit, fresh timber, honey and white bread add complexity. The inhomogeneous body of the cheese creates a variety of haptic impressions. They can be crumbly and somewhat flaky or even elastic and soft.