Milchzapfen (“Milk Icicle”)
[Pronounced: Milk-tsa-pfen]
This unique cheese is produced in the form of a large salami, made from fresh raw milk. Originating in the mountainous region of the canton Zurich it is ripened in a hanging position in a vaulted cellar where the white mould grows naturally thanks to the perfect climate. It enjoys a mild to aromatic taste with a hint of white mould.
| Origin | Switzerland: Hinwil, Canton Zurich |
| Milk | Raw cow’s milk |
| Maturation | 3 months |
| Use | Table cheese. Girolle cheese. |
This cheese can also be used on a Girolle that is normally used for the Tête de Moine:
