Traditional Waxed Wensleydale Cheese

U - W

Vacherin Fribourgeois

Vacherin Fribourgeois is a Swiss AOC cheese from the Fribourg region of Switzerland. It is a semi-firm cows milk mountain cheese. Its texture is somewhat elastic with a straw colored pate and a rich, nutty flavor. It can replace the traditional Swiss mountain cheeses for fondue recipes but is also an ideal table cheese. There are six classifications of this cheese:

  • Classic - aged: 6-12 weeks
  • Extra - aged: at least 12 weeks
  • Rustic - aged: 12-25 weeks
  • Alpage - aged: 12-25 weeks
  • Mountain - aged 9-25 weeks
  • Bio (Organic) - aged at least 9 weeks

 

Country: Switzerland

Region: Fribourg
Texture: Semi-firm
Type of Milk: Cow
Aging time: At least 6 weeks
Pasteurized: No


Valtellina Casera

Valtellina Casera is a DOP cows milk cheese that is cylindrical in shape, semi-cooked and made from partially skimmed milk. It is a semi-firm cheese that is fairly dense and pale colored. Its pate is somewhat elastic with an uneven scattering of small eyes. Its flavor is nutty and somewhat sweet and intensifies as it is aged longer.

Country: Italy

Region: Lombardy (Province of Sondrio)
Texture: Semi-Firm
Type of Milk: Cow
Aging Time: At least 5-6 Weeks
Pasteurized: Yes

 


Walserstolz

Walserstolz is  a cow milk cheese from Austria. this cheese has been made for over 600 years in the Vorarlberg Alps in western Austria. The name is derived from the German "Walser" describing the people with German dialects living in the alps, and "Stolz" meaning proud. The cows used for production live on the lush alpine pastures and are fed the natural foliage of the area. The cheeses are then manufactured in the Grosse Walsertal Biosphere Park. This cheese is rich and nutty in flavor with grassy undertones. It is a firm cheese with a dense pate that is ivory colored and has a scattering of uneven eyes. Typical to alpine cheeses, Walserstolz is manufactured in wheels of approximately 70 pounds. There are three types of Walserstolz:

  • Traditional: Aged 8 Months
  • Spicy: aged 1 year
  • Organic: Made using certified organic milk

Country: Austria

Region: Vorarlberg Alps
Texture: Firm
Type of Milk: Cow
Aging Time: At least 8 months
Pasteurized: No

 

Winzer Classic

Winzer Classic is an unpasteurized cow milk cheese from Switzerland. Exclusive to the cheese company, Emmi, it is produced in the artisanal way from only five dairies in Switzerland. During the maturation process, Winzer Classic is washed in red wine from the Valais region of Switzerland. This cheese was formally called Vignerons, commonly known as "winemaker's cheese". Aged for about 5 months, this cheese develops a rich and nutty flavor with a dense yet semi-soft texture. This cheese closely resembles the flavor profiles of the other mountain cheeses produced in Switzerland, such as Appenzeller and Gruyere.

Country: Switzerland

Region: Valais

Texture: Semi-Hard

Type of Milk: Cow
Aging Time: Approximately 5 months
Pasteurized: No