Cappuccino

Cheese dedicated to Norway, after our first trip to Oslo, we wanted to make a new creation with an unusual refinement, namely coffee. Called Cappuccino, because coffee is put in the cheese, made from milk, thus how the famous Italian drink is made, which by the way has a name that does not translate, but is the same in all languages of the world.

This cheese comes from mountain milk and is made in wheels weighing around 9 kg with a diameter of 35 cm and a height of 9 cm. It first undergoes a maturing process of around 80 days, after which it is ripened in a coffee infusion.

We then discovered that in addition to being eaten raw to appreciate the characteristics imparted during the maturing process, it is interesting to be melted in the same way as French ‘Raclette’, but has a completely different result from an organoleptic point of view.

It also lends itself to vegetarian cooking, as no animal rennet is used to make this cheese, but rather a microbial coagulant. Last but not least, it is also good for those who are lactose intolerant, as it contains less than 0.1% lactose.

A curiosity: to cut this cheese into thin slices, all of the usual thickness, one uses a tool that we have in our assortment the raclette cutter knife.

The rind is edible.