Affineur Walo Aged Emmental
Affineur Walo Aged Emmental Affineur Walo Aged Emmental Affineur Walo Aged Emmental Affineur Walo Aged Emmental

Affineur Walo Aged Emmental

by The Fine Cheese Co.
This Emmental cheese is matured for 16 months by Walo in his caves, where the warmer conditions allow for an intensity of flavour that is quite unique.

Availability: In stock

£7.40

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£7.40

Details

Affineur Walo Aged Emmental cheese tastes unlike any other Emmental we have come across. Matured for 16 months by Walo in his caves, where the warmer conditions lead to a flavour that is unique. The cheese has the classic Emmental sweetness but it is more intense and more complex, with a long finish as the flavour develops from sweet to tangy and ‘meaty’. An after-dinner cheese for Emmentaler aficionados.

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 Aged Emmental

Affineur Walo Aged Emmental.

  • Price: £7.40 - 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? Yes

Affineur Walo Aged Emmental cheese tastes unlike any other Emmental we have come across. Matured for 16 months by Walo in his caves, where the warmer conditions lead to a flavour that is unique. The cheese has the classic Emmental sweetness but it is more intense and more complex, with a long finish as the flavour develops from sweet to tangy and ‘meaty’. An after-dinner cheese for Emmentaler aficionados.

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.