Vigneron in wine
Country of Origin/Region:
Switzerland
Source of Milk:
Cow
Texture:
Semi-Hard
Culinary Uses:
Table cheese
Description:
Vigneron in wine, commonly known as "winemaker's cheese", are usually long-aged and made from raw cow's milk with a firm, satiny body with a scattering of small holes. The flavour is similar to but slightly stronger than a premium Gruyere, with a distinct nutty sweetness.