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Ost af rød skal
Oste med rød skorpe er den dag i dag en specialitet på ostemarkedet. De omtales normalt også som "røde bakterier". En rød skorpeost smøres jo med bakterien Linens efter fremstillingsprocessen og saltlageprocessen. Denne proces gentages i seks uger, hvilket skaber en smuk glat ost med en karakteristisk smag, aroma og naturlig farve. Oste med rød skorpe kommer i forskellige størrelser og typer.
Soft
An example of a soft red rind cheese is the Morbier. This is a special 45+ dessert cheese from the Franche-Comté. with a spicy taste. Different milkings (morning and evening) are used to make the Morbier. These milkings are separated by the characteristic layer of black ash. As a result, the cheese has an intensely rich, slightly spicy taste. The Morbier is aged for an average of 2 to 3 months.
Mild
An example of a mild red rind cheese is Le Petit Doruvael. This special cheese is the result of a successful collaboration between Ad Vlooswijk, son Jirco Vlooswijk and colleagues from Montfort. Le Petit Doruvael is a surprising addition to the rich Dutch offering. The exact creation of this cheese is largely kept secret by the Vlooswijk family. There is also Le Petit Doruvael Truffel, a creamy, tasty Dutch farmhouse cheese. The cheese is perfectly balanced with the aromatic, refined black truffle.
Spicy
An example of a spicy red rind cheese is Fontina DOP. This delicious Italian cheese is one of the jewels from the northwest of Italy. The cheese is made from pasteurized cow's milk and is characterized by a nutty taste and a characteristic odor. It is a firm, full-bodied cheese with a light yellow color and small round holes. The Taleggio DOP is also a special red rind cheese from Italy. This cheese has been made since the 11th century and is deliciously full of flavor.
