Nordwandkäse 48+

Nordwandkäse comes from Kandersteg, in the heart of the Bernese Oberland. This is where the Gasterntal lies, a rugged and almost untouched alpine valley that forms part of the UNESCO World Heritage Site Jungfrau Aletsch. On the shaded, steep slopes the grass grows slowly and herbs and flowers are given time. That produces milk with character, and you taste it in the cheese.

Ripened inside the mountain, one hundred and fifty metres below the surface

What makes this cheese special is where it ripens. Deep inside the mountain, in cellars carved out for the purpose, constant cool air and high humidity create a stable climate. There the cheese comes to flavour slowly over three to four months. Not standard storage, but affinage inside the mountain. The mountain acts as a natural climate system, which is more sustainable and better for the flavour.

Mild, creamy and full

The curd is heated less than usual. That gives a strikingly creamy structure and a soft, full flavour: mild and milky with subtle toasted notes. It is a semi hard cheese with a washed rind, well suited to slicing fresh and presenting.

How to use this cheese

• On the cheese board, in the premium segment
• At lunch, on bread
• With drinks, alongside charcuterie

Origin and production

Nordwandkäse is made by Sennerei Kandersteg AG in Switzerland, from thermised mountain milk from alpine pastures. In summer the farmers make the cheese in small alpine huts. Outside the season they bring their milk to the dairy of the Aeschlimann family, so the origin stays rooted in the mountain landscape. The cows are fed silage free, on fresh grass and hay only. The fat content is 48+.

Looking for more special cheeses from outside the Netherlands? Browse the full range of other cheeses at Kaasdok.