Kry
Skilled Danish chefs had long demanded a Danish colostrum cheese, and therefore we created Kry. A cheese on unpasteurized milk from one herd at Sundgaard near Holstebro selected because of its milk quality. Because the milk is not pasteurized, we can preserve the natural enzymes and the naturally occurring bacteria. These promote cheese ripening and provide a special taste complexity.
The production of solid colostrum cheese is a demanding craft that requires great patience and knowledge. It took four years to develop a colostrum program to produce Danish colostrum cheese.
Scent
Smells of freshly toasted bread, barn, hay, potato cellar and buttermilk.
Taste
The taste develops in the mouth. Lightness in aromas and at the same time an intense and spicy taste with mild notes of stable. Honeydew melon and fatty nuts.
Feeling
Gives a slight tingle to the tongue. The cheese feels compact and stays in the mouth for a long time.
Cutouts
Cut the colostrum cheese into thin, triangular slices with visible crust on the outside.
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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