A strongly flavoured cow’s milk cheese from the Swiss Alps. The cheese is regularly smeared with a herbal brine, which creates the distinctive ‘stinky’ rind and considerable complexity of flavour and aroma. The rind can be removed before serving, as the aroma can be distracting to those not used to this degree of pungency.
In appearance, the rind is a ruddy orange colour, while the interior is a dense, pale buttery yellow; with infrequent holes the diameter of chickpeas.
The bouquet is deeply piquant and aromatic to the nose, showing top notes of meadow grasses and alpine herbs. In the mouth, the texture is smooth and slightly granular, turning creamy when chewed.
Serve with an Oloroso Sherry, a Yarra Valley Pinot Noir, a Margaret River Shiraz, or a Vintage Port. The D’Alpage is beautiful with dried fruits, quince paste or use on top of hot pasta dishes or in a Swissadilla.
Serve with dried fruits, quince paste or use on top of hot pasta dishes or in a Swissadilla