Rockflower Cheese from Switzerland

Switzerland is a place of strong traditions and classic flavors. They make the same, specific cheeses (like Gruyère and Emmentaler) they’ve enjoyed for centuries and they’re not looking for innovation or creativity, thank you very much. I guess cheesemaker Silvio Schöpfer didn’t get that memo because he messed around (when he wasn’t busy making Emmentaler for the family business) and created a new cheese: Rockflower.

Named for the wild flowers that grow from craggy, unforgiving tracts high up in the mountains, this raw cow’s milk cheese is punctuated by its earthy, rich, savory flavor that leaves you with lingering notes of umami and hints of nuts.

It’s sure to be the first wedge off the (cheese) board when guests start nibbling.

Cow's milk
Unpasteurized (raw)
Traditional rennet