Founders Juerg and Mike produce all their cheeses in the Emmental region of Switzerland, using milk from their own cows. The cheesemakers’ speciality is their trade marked “Belper Knolle” – a hard raw cow’s milk cheese that’s rolled in a mix of Himalayan salt, dried garlic and pepper, which gives the cheese a truffle-like appearance. But it was the “Blue Brain” which intrigued me most. I’d never seen anything like it. I love blue cheese, but this looked barely edible! It took a little persuasion before I built up the courage to taste it. Verdict: a smooth and creamy texture with an incredible unique flavour – there’s a subtle fruitiness to its flavour that I didn’t expect.
This is a WONDERFUL cheese, Langres. Who needs a glass when your cheese can hold your bubbly for you? Traditionally you pour champagne into the top of this cheese and allow the bubbles to transform its demure fudginess into a brioche-laden creambomb.