Kaltbach Le Cremeux

Made from pasteurized cow’s milk and aged four to six months, Kaltbach Le Crémeux is a firm, mountain cheese. Yet, it also has a custard-like, or soft egg yolk, consistency on the palate, with buttercream flavor and mouthfeel and notes of toasted nuts, sweet vegetal herbs, and a savory finish reminiscent of chicken stock. Serve Kaltbach Le Crémeux with sweet fruits like blackberries, pomegranate seeds, pineapple, and raspberries, as well as caramel corn, nuts, and olives. Try this cheese with cooler-climate Alsatian and Burgundy-style whites and reds, Beaujolais, port, or sherry.