Trefold
Trefold is a dehydrated white mold cheese from Troldhede Dairy. The cheese is a further development of The White Lady. A white mold cheese that we add to the yeast culture Geotrichum, which forms a very thin mold surface. Once the White Lady is created, the cheese becomes dehydrated, so that the ripening goes to sleep and the fine balance between acid and obesity is concentrated. In this way we intensify the taste and Trefold arises.
King thoughts behind the cheese: To investigate how dehydration on full-fat cheese creates new flavor nuances and texture.
The name of the cheese: Through the dehydration, the taste is intensified and we have created a triple taste experience.
Scent
Sweet, warm cream, an outer scent of summer meadow and fermented hay.
Taste
Intense and combined taste with balanced acidity and fatness.
Feeling
Soft, full-fat and smooth. Melts and tingles easily on the tongue.
Cutouts
The cheese is cut into suitably small layer cake pieces. The crust is eaten with.
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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