La Vigneronne fermière au Riesling Jurassic

Farmhouse product. A pressed, uncooked mountain cheese made from raw cow’s milk and matured for 2 months in Riesling. This cheese is a creation of our master cheesemaker. During our travels in the Hautes-Vosges, above Orbey at an altitude of 800 m, we discovered a beautiful farmhouse tomme made from the raw milk of Montbéliardes cows, creamy and tasty. The idea came up to combine it with alsatian wine, another local product. After numerous trials, the combination with Riesling, a white wine from Alsace, proved to be the best. Riesling gives La Vigneronne Jurassic a slightly acidic taste and a typical “petrol smell”. This completely original creation has a woody aroma and a fruity taste. Its slightly firm texture means it can be enjoyed cold or in raclette, as it does not release any oil and melts perfectly. Its supple texture becomes creamy, even liquid and stringy when the cheese is heated. Its pretty name, “La Vigneronne”, is a tribute to Anne Mauler, a cheese ripener and winegrower in Beblenheim.