ALMNÄS TEGEL - ORGANIC
ALMNÄS BRUK, VÄTTERN LAKE, HJO, THERMISED, TRADITIONAL RENNET. ORGANIC PRODUCTION
The square shape of the Almnäs Tegel cheese alludes the bricks the farm used to build the manor house, dating from 1750. The story goes that as the bricks dried in the sun local children ran over them, leaving their footprints. This became a kind of poetic motif for the cheese. The cattle feed on organic pastures, producing cheeses similar to Gruyère and Parmesan – being a cooked pressed cheese – with maturing taking place in the farm's cellars for a minimum of one year. Once the cheeses arrive to us we age it for an additional six months to a year, deepening the mossy, nutty, caramelly notes, and encouraging the full depth of flavour to emerge.
ALMNÄS TEGEL - ORGANIC
ALMNÄS BRUK, VÄTTERN LAKE, HJO, THERMISED, TRADITIONAL RENNET. ORGANIC PRODUCTION
The square shape of the Almnäs Tegel cheese alludes the bricks the farm used to build the manor house, dating from 1750. The story goes that as the bricks dried in the sun local children ran over them, leaving their footprints. This became a kind of poetic motif for the cheese. The cattle feed on organic pastures, producing cheeses similar to Gruyère and Parmesan – being a cooked pressed cheese – with maturing taking place in the farm's cellars for a minimum of one year. Once the cheeses arrive to us we age it for an additional six months to a year, deepening the mossy, nutty, caramelly notes, and encouraging the full depth of flavour to emerge.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
ALMNÄS BRUK, VÄTTERN LAKE, HJO, THERMISED, TRADITIONAL RENNET. ORGANIC PRODUCTION
The square shape of the Almnäs Tegel cheese alludes the bricks the farm used to build the manor house, dating from 1750. The story goes that as the bricks dried in the sun local children ran over them, leaving their footprints. This became a kind of poetic motif for the cheese. The cattle feed on organic pastures, producing cheeses similar to Gruyère and Parmesan – being a cooked pressed cheese – with maturing taking place in the farm's cellars for a minimum of one year. Once the cheeses arrive to us we age it for an additional six months to a year, deepening the mossy, nutty, caramelly notes, and encouraging the full depth of flavour to emerge.