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This sheep’s milk cheese has a complex grassy flavour with a fresh, milky finish.
On the coast of the Wadden Sea, the marshland pasture of north-eastern Friesland is rich in marine nutrients making it ideal for grazing.
The Rispen family maintain a herd of 400 Lacaune ewes whose high protein, high fat milk is perfect for making cheese. Each ewe provides just 2L of milk per day, which is collected for the local cheesemaker, Kaasklust, to transform into wheels of semi hard cheese that will be aged for 5 months.
Betty Koster of L’Amuse hand-selects wheels for us that reflect the regional terroir; a complex grassy flavour with a fresh, milky finish.