Bleu du Valais

Each blue cheese made from fine Valais mountain milk is a work of art, as the noble fungus cultures grow along air channels that are attached with fine needles at the beginning. Growth can proceed at different speeds, and the ripening period is monitored correspondingly closely. Typically, it likes a tannic Valais red wine such as Pinot Noir or Syrah. It marries almost brilliantly with a matured Valais sweet wine. This is the full-bodied taste of Valais homeland.

Arnold Walker AG  3982 Bitsch

Type: Semi-hard cheese – Raw material: thermised mountain milk.
Shape: round – Weight: approx. 2.5 kg loaf
Rind: dry
Perforation: slotted perforation with marbling
Flavour: spicy, piquant
Maturation: 1.5 months – Shelf life: 1 month
Use: Semi-hard cheese, various cheese dishes where a blue mould aroma is
blue mould aroma is desired
Labelling: CH64510087 / Suisse Garantie / Berg&Alp /
Valais Excellence / IFS / ISO 9001 / ISO 14001

Fat content: cream cheese
Firmness, wff: semi-hard

100g contain:

  • Brennwert: 1700 kJ (411 kcal)
  • Fett: 37 g
  • gesättigte Fettsäuren: 19 g
  • Kohlenhydrate: 0.5 g
  • Zucker: <0.5 g
  • Eiweiss: 20 g
  • Salz: 1.5 g