Sitting somewhere between Gruyere and Emmental in appearance and flavour, it is delicious on its own or cooked in dishes you would normally prepare with Swiss cheeses.
Based upon a Bavarian semi-hard, washed rind cheese. Similar in make/style to a cheddar but with greater effort to reduce moisture and stabilise the pH so that the brevibacterium on the rind helps to create a “mountain” style with nutty, sweet notes. To pair prefer something subtle for the flavour of Fat Cow is easily dominated.
