Affineur Walo Red Nosed Gold Label

Affineur Walo Red Nosed Gold Label

by The Fine Cheese Co.
A mature Gruyère style, cave-aged cheese with a hint of red wine.

Availability: In stock

£5.10

* Required Fields

£5.10

Details

Produced by following what is essentially a Gruyère recipe, the taste is somewhat similar; but, during the 12 months of maturation, red wine is rubbed onto the rind, and the cheese is matured in traditional natural caves that are both warmer and more humid than conventional maturing cellars. This leads to the classic Gruyère sweetness, a few salt crystals to add texture and pockets of intensity to the flavour, and, in the background, a hint of red wine, which is more evident towards the rind. 

 

 

Luke Maslen The Fine Cheese Co. Affineur and Quality Manager

Every piece freshly cut & wrapped

We unashamedly source, care for and sell the best cheese, because that is what we believe in. Every day of dispatch one of our trained cheesemongers cuts every piece fresh, by hand, and wraps it in our waxed paper. We do this because it is most respectful way to treat this precious food.

Affineur Walo Red Nosed Gold Label

Affineur Walo Red Nosed Gold Label.

  • Price: £5.10 - In stock
    Sold by Fine Cheese Co
Country of Origin Switzerland
Milk Variety Cows'
Style of Cheese Hard
Vegetarian? No
Organic? No
Unpasteurised? Yes
For Pregnant Women? No

Produced by following what is essentially a Gruyère recipe, the taste is somewhat similar; but, during the 12 months of maturation, red wine is rubbed onto the rind, and the cheese is matured in traditional natural caves that are both warmer and more humid than conventional maturing cellars. This leads to the classic Gruyère sweetness, a few salt crystals to add texture and pockets of intensity to the flavour, and, in the background, a hint of red wine, which is more evident towards the rind. 

 

 

Luke Maslen The Fine Cheese Co. Affineur and Quality Manager

Every piece freshly cut & wrapped

We unashamedly source, care for and sell the best cheese, because that is what we believe in. Every day of dispatch one of our trained cheesemongers cuts every piece fresh, by hand, and wraps it in our waxed paper. We do this because it is most respectful way to treat this precious food.