Peaks Cheese Mountaineer: Review
Lovely mountain style semi-hard cheese from the northern Victoria. Peaks Cheese Mountaineer is made from the milk of Normande cows from a single sustainable Alpine farm, and from vegetarian rennet. It is aged 3-4 months before release. The paste is yellow and interspersed with small holes, and has a good intense smell about it with little ammonia present there. In terms of flavour, there are savoury, caramel, nutty and fungal notes. Very enjoyable. Can be melted raclette style.
If you like this then you might like…
Fermier L’Artisan’s take on Morbier
Wine Matching | Wine Pairing
Try nebbiolo, or a light/medium bodies red. Or see my cheese and wine pairing guide for more options.