Freiburger Fricâlin, Laib ca. 7kg

This semi-hard cheese made from raw cow's milk is made by Markus Wohlhauser in Lurtigen in the lake district of Freiburg. After about a month of maturation in the dairy, it is taken to Bulle for the rest of the time, where it matures for a total of around 28 weeks. The round loaf with smeared, beige to brown rind shows a firm, compact dough in yellow to ivory color with a few small holes. Fricâlin convinces with a strong taste reminiscent of fresh milk and fine nutty notes.