Description
In order for the blue mold to thrive in a cheese, it needs oxygen, which penetrates deep into the spores. To achieve this, small channels are pierced into the cheese, and this state-of-the-art aeration system also results in the characteristic pattern.
In this romance between cow’s milk and blue horse, the “Sommerhimu” convinces at the first bite with its slightly creamy appearance and a slightly animal accent. On the palate it surprises with its creaminess, the fine crystals and a certain spiciness of blue mold.
