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Part Emmental-style swiss and part washed-rind stinker, this is an exciting cheese is one of our new favorite additions to the igourmet.com line. In a style by itself, the Austrian classic Moosbacher is the only cheese that has a washed rind and large eyes (holes) in the paste, owing to a dual-ripening process. Named after one of the Styrian farmers who supply the milk for the cheese, this cheese is one for the bold! These generous-sized, pasteurized cows' milk wheels are wrapped in linen made just for this purpose, and the flavor has been described as a cross between Dutch Gouda and Alpine cheeses such as Appenzeller or Gruyere. Semi-firm and smooth, it tastes sweet and fruity with a creamy, melting mouthfeel, a bit of spice and pungency, and notes of toasted hazelnuts. While it makes a fine table cheese, it is also a superb melter.
Made from pasteurized cow's milk.
Photo depicts whole 18 lb. form of cheese.
We cut and wrap this item by hand.
Please contact us if you would like to purchase the whole form.