Selun

Switzerland, Switzerland

This is another cheese from the Stadelmann family in Toggenburg, made with thermised milk which is to say that the milk is heated just below pasteurised levels, but in doing so they feel that the semi-soft washed rind will not be affected by negative pathogens. The pinky-beige tender rind is washed several times ensuring that the rich, buttery milk will become dense and nutty rather like that of St. Nectaire. It is not too strong, but there is a special fruity sappiness alive in the taste.

• Weight: Approx 1500g
• Fat: 55.0%
• Colour: Yellow
• Rind: Washed