Fat Cow

Sitting somewhere between Gruyere and Emmental in appearance and flavour, it is delicious on its own or cooked in dishes you would normally prepare with Swiss cheeses.

Based upon a Bavarian semi-hard, washed rind cheese. Similar in make/style to a cheddar but with greater effort to reduce moisture and stabilise the pH so that the brevibacterium on the rind helps to create a “mountain” style with nutty, sweet notes. To pair prefer something subtle for the flavour of Fat Cow is easily dominated.