Firstkönig, Bringing back to life a forgotten cheese 10
Firstkönig, The Mountain Cheese
- Producer - Güntensperger Käse
- Origin - Switzerland
- Milk Type - Cow
- Ageing - 3 months
Quite often, when a business is handed to the new generation, the systematic modernisation occurs to differentiate from the past. When the young Swiss cheesemaker, Reto Güntensperger, stepped up, he took the company in both directions; more modern and more traditional at the same time. He vastly upgraded the factory and maturing rooms so that we could have greater control over the quality of product. Meanwhile, he resurrected an old traditional recipe from the mountains that surround Toggenburg region. Named after the Churfirsten Range that stand guard over the valley below, Firstkönig translates to First King.
Made with an unpasteurised milk and a rind washed in rind to promote a bacterial growth, this cheese has somewhat of a fermented flavour, similar to raclette. The purity of the Swiss milk sets the scene for a flawless cheese that is bother perfect to eat straight or as part of a fondue.
FONDUE FACT OF THE DAY
Although first mentioned in 800BC, the fondue was popularised by the Swiss Cheese Union as a way to increase cheese consumption in the country in the 1930’s. Many versions have emerged including the French meat fondue and Chinese broth fondue, yet the Swiss give a true sense of 1970’s brown and orange jumper wearing floor sitters around a candle-warmed pot. There are so many recipes, the world is your… fondue.
- Pinot Noir
- In a fondue
- Melted on crusty bread
- Sweet or savoury jam