Milk: Cow, Pasteurized
Accompaniment: Spicy wine, Champagne
For over three decades, the experienced master cheese makers of the Champion dairy in Bavaria have created a red culture speciality that cheese connoisseurs immediately love: Rougette. The cheese makers exercise particular care during maturing because Rougette needs a particular temperature and humidity to optimally develop its finely spiced flavour and special creaminess. In the process, the rind is washed five time and the red-white rind develops to give the naturally matured cheese its characteristic note.
It is best eaten at room temperature and paired with fruits such as mangos, kiwis and strawberries. It also pairs well with pecans, walnuts and hazelnuts. Rougette is a perfect cheese to melt on top of food: try it melted on your steak or slice of bread. For a delicious side dish, place Rougette Bavarian Red on top of sliced cooked potatoes and pop the dish into the oven to let the cheese melt.