Stillsitzer Steinsalz - 1st Dec 2013
Stillsitzer Steinsalz is a wonderful speciality that is between a Tilsiter and an aged Gruyere. The farmers of Gähwil supply the cheese factory with milk twice a day - the morning milk goes into a vat called “Kessi”. The cheese maker then uses his own rennet to coagulate the raw milk and washes the rind with untreated uniodized rock salt giving it the ultimate taste, richness, fruitiness and texture that is totally its own style.
Aged for six months, the cheese has a smooth texture and a full nutty flavour.
Available for purchase now
