The White Lady
We produce The White Lady at Troldhede Dairy, where there is a proud tradition of blue cheese. In The White Lady, we have tripled the milk's natural fat content of cream. It raises the cheese to 75+, which is a dairy technical term for the fat content of the dry matter. In the finished cheese, this means a fat content of almost 50%. The buttery cheese is balanced with the yeast culture Geotrichum, which forms a crisp, thin, white mold surface.
Scent
Rural, sweet aroma of ripe fruit.
Taste
Harmonious balance between fat and acid.
Feeling
Soft, buttery, oily and creamy. Melts in the mouth.
Cutouts
Cut the White Lady into suitable small layer cake pieces. Eat the crust to get the full taste experience.
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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