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January 28, 2005
Alpage Prattigau
Pressed cow milk cheese from Switzerland. Pretty substantial. For some reason it tastes really good with a hearty bread, like a dense freshly-baked rye bread. Good with apples or something similarly sweet on the side.
Murray's Cheese's description:
A cooked, pressed, and washed raw cow's milk cheese from the base of teh Prattigau Valley in Switzerland, with an herbaceous, full flavor. Made in the traditional apenzeller style and aged for a period of six months. Nutty overtones with a delicate hint of fresh nectarines, with age turns into an aromatic, concentrated, Swiss powerhouse.
This cheese has a rind that you obviously don't eat. However, the cheese close to the rind is more solidified and crumbly. The cheese on the verge of the rind is definitely different from the delicious succulent middle. Is there a phrase in the cheese world to designate the closeness to the rind? "She's living dangerously" => "She's on the cheese rind." Hmmm, maybe this has other connotations I am not thinking of.
Posted by maggie at January 28, 2005 01:16 PM