From the Cheese Portraits series.

This American original is from Roth Käse, of Emmi Roth, USA. They commissioned this paitning to celebrate it's return to the market.

I found a wonderful review on Sgate.com: "The Private Reserve starts with milk that has been thermalized, a heat treatment that stops short of pasteurization. The Europeans do not consider thermalized milk to be raw; American regulators do, so Roth's Private Reserve is, by our standards, a raw-milk cheese.

...I recently sampled a wedge from an 18-month-old wheel, and it was extraordinary, with profound aromas of beef bouillon, deeply roasted nuts, caramel and cow barn. The interior was deep gold, much darker at the rind, with a smooth, creamy texture that was moister than I expected - too moist to shave. The salt was pronounced, but everything about this cheese was concentrated. It reminded me of eating a dry-aged steak."

After reading this mouth watering review, I had no choice but to conjour up a palette of nuts and dry-aged steak!

Origin: USA, Wisconsin

Availability: sold