This firm, half-cooked and pressed farm cheese has a washed rind and is made with thermized milk. It is surface-ripened and aged for about six months. Its flavour is reminiscent of hazelnuts and warm butter.
Its name, Valbert, is a tribute to the hamlet in the Swiss Jura, where three generations of the Lehmann family were born. This is the region that inspired their great-grandmother to first make this cheese. The recipe has been a well-kept secret passed from mother to son and father to daughter.
This cheese is made in limited quantities and available mostly from the cheese maker.
Awards and distinctions
2015 Sélection CASEUS finalist in the Firm Cheese with Washed, Mixed or Natural Rind category.