Maturation: 8 months
Cheese Type: Cooked, Pressed cheese
Silver Medal at the World Cheese Competition in 2018
When cheesemaker Ewald Schafer took over the village dairy in Cressier, Switzerland in 1993, the facility had been producing exclusively Emmentaler for years. However Emmentaler did not come from this region. He decided to phase out its production and instead create a Swiss original cheese unique to his small dairy. By 1998 he’d stopped making Emmentaler, and production of Mont Vully was in full swing. He continues to produce this cheese in his familial cheesemaking facility.
Ewald Schafer uses local unpasteurised milk to make this creamy, medium-strength semi-hard cheese before maturing it in their own maturing rooms. Vully Noir has a soft, delicate texture and a paste that can range from ivory to pale yellow. This cheese offers a slightly piquant flavour with subtle fruit notes.
You can taste this cheese with a dry red wine like a pinot noir!
Can be stored in the fridge for two to three weeks after being opened.
Red Wine (Pinot Noir)
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