Mont Vully (cheese)
Mont Vully is a semi-hard cheese from Cressier in Freiburg . Its surface treated with red wine is typical. It is named after the Mont Vully hill range on the opposite side of Lake Murten .
Ingredients and production
The cheese is made from organic cow's milk (thermised), rennet, cultures and salt in a traditional small dairy. While it is maturing in the cellar, the loaf is regularly rubbed with pinot noir from the region. The different varieties are stored between 10 and 25 weeks until they are ready for the market. The annual production is over 220,000 kg. The cheese has been produced in Cressier since 1994 and has received various awards at home and abroad. In 2006 the Mont Vully Bio received the title "Swiss Champion".
Web links
Commons : Mont Vully (cheese) - Collection of images, videos and audio files
Individual evidence
- ↑ “Mont Vully Bio” is the best Swiss cheese article on foodaktuell.ch from October 28, 2006