Stanser Schaf Reblochon, from swiss cheese maker Josef Barmettler and affineur Rolf Beeler, is essentially a sheep’s milk version of another of Barmettler’s red-rinded wonders, the Stanser Rotelli (which I reviewed a couple weeks ago). But where the Rotelli has a assertive smell but a milder flavor, the Schaf Reblochon brings both bark and bite, albeit in the best possible way. That sheep’s milk cheeses are far less common in Switzerland adds to the uniqueness of this cheese.
the vivid red-orange B.Linens rind, sticky to the touch, exudes a pungent barnyard aroma, moldy and grassy. The paste is custardy and smooth, oozing out of the rind as it warms, collapsing onto the slate. The flavor is powerful and complex, lush and multilayered with a mellow start but building on the tongue; salty, meaty, mushroomy and grassy with a distinct lanolin, sheepy essence presiding.
This is definitely a cheese that will defeat the less adventurous, but is well worth the challenge.
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