A 6 months, aged hard and nutty cheese
Originally a Swiss firm cheese made from cows cheese matured from 6-12 months. Amiksa cheeses produced in the village of outside of Mashobra, Shimla, Himachal Pradesh, it captures the dense and savoury character of older Gruyère in a creamy 6 or 8 month variety. After pasteurization of the milk and cutting the curds, the young wheels are placed in salt bath. It is then further aged in a relatively modern cellar over pine wood. The result is a slightly grainy Himalayan handcrafted Gruyère cheese. The handmade cheese has a wonderful complexity of flavours – at first fruity then revealing earthier, nutty character that lingers on the palate.