Black Monk

A semi-hard, alpine-style, unpasteurised cow's milk cheese known for its distinctive presentation and rich flavour.  The cheese has a dense, creamy texture and a nutty, slightly spicy flavour.
 
When cut using a girolle (a tool that scrapes thin shavings off the top of the cheese, forming flower shaped florets) the layers are whittled away to reveal a “bald spot” in the wheel—fitting for a cheese named after a monk.  The cutting process releases the cheese’s intense, fruity aroma. Complement this cheese with equally flavorful Black Cherry Confit, and medium-bodied white or red wines.
 
Type
A semi-hard cooked cheese with a washed rind
Milk Source
Cow’s milk
Texture
Firm and a little pliable
Flavour
Sweet, nutty and savoury flavours predominating
Color
The rind is firm and brown to reddish-brown in colour, while the paste is ivory to light yellow
Aging Process
Aged for at least 75 days
Uses
A centrepiece for your cheeseboard, and a wonderful addition to salad