|Country of Origin||
Animal rennet, Bacterial Culture., Partly skimmed raw cow's milk
Hard cow’s milk cheese with a mild, pure, and slightly spicy flavour and firm and supple texture. Mont Vully is a cheese that comes from Switzerland. It is made at a small family dairy owned by Ewald Schafer in Cressier, a tiny village above the medieval town of Morat. The cheese is produced from raw milk. During the aging, the cheese is washed several times a week with Pinot Noir wine from the slopes of Mont Vully. The cheese reaches maturity after 10 to 20 weeks. Grate this cheese into recipes, melt over gratin dishes, or enjoy on a cheeseboard with fresh or dried fruit, toasted nuts and crackers.