Kovending
Kovending from Gjesing Dairy is a special sight of a blue cheese, where the tradition has been turned upside down. Usually when making blue mold cheese, the mold is allowed to grow inside the cheese while its exterior is washed in salt water to inhibit the growth of mold on the outside of the cheese.
With Kovending, it's just the opposite. The cheese is coated with blue mold, which is allowed to grow on the outside of the cheese. This is how the cheese gets its beautiful, bluish-black shades, while its interior remains white. The mold culture contributes flavor and texture to the exterior of the cheese and gives it a balanced bitterness. The bitterness acts as a counterpoint to the creamy and continuous core of the cheese.
Scent
Forest floor and spongy blue mold.
Taste
A slight bitterness from the crust.
Feeling
Creamy core with contrasts from the firm crust.
Cutouts
Cut Kovending into suitable small layer cake pieces. The crust is eaten to experience the contrasts in taste and texture between the cheese core and crust.
Storage
Store the cheeses in the supplied wax paper. However, the dehydrated cheeses in the parchment paper they are delivered in or food wrapping paper. Preferably store the cheeses at the bottom of the refrigerator, where it is usually coldest.
Order
Follow the principle of starting with the mild cheeses and ending with the more powerful cheeses. Taste according to how ripe the cheeses are and then place the cheeses in a taste order before serving.
Affinage
The cheeses mature over time, so follow their development and experience how time affects the cheese's aroma, taste, appearance and consistency.
Tempering
By letting the cheeses temper before you eat them, you get a more nuanced and concentrated taste experience. Take the cheeses out of the fridge an hour before they are to be eaten. The harder the cheese, the longer it will take to warm up. When tempering the cheeses, place them under a hard-wrung tea towel so they do not dry out.
"My dream is that through the collaboration with top restaurants, we can create an increased interest in cheese, so that consumers will discuss the taste nuances of good cheeses in the same way as we do today on wine."
- JOHN GYNTHER
Cheeseman
Get 20% OFF when ordering a bundle
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Frequently Asked Questions
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