Aurora Gold "Porcini"

Aurora Gold Porcini is a semi-hard cheese made from Bioland-certified milk and aged for four weeks. Porcini mushrooms, onions, and pepper define its flavor profile, which features the typical earthy, savory, and slightly peppery notes of mushrooms.  The porcini mushrooms give the cheese its characteristic flavor. The onions complement the recipe with savory aromas, while the pepper adds a slightly spicy note. During the aging process, the ingredients blend with the cheese base.  The Aurora Gold Porcini is ideal for cheese platters as well as for use in cold and hot dishes. Milk & Processing Bioland-certified milk is used to make the Aurora Gold Porcini. The milk comes from farms that operate in accordance with the guidelines of the Bioland Association.  The Aurora family cheese dairy has been processing exclusively organic milk since 1980. For production, the milk is pasteurized but not standardized. This preserves its original composition, including the fat content. The cheese is made with vegetarian rennet. After production, it is immersed in a sea salt brine bath for several days. This step helps form the rind and prepares the cheese for subsequent aging. The cheese wheels are then aged on spruce wood boards. During the aging period, they are regularly turned and inspected. After a maturation period of four weeks, the cheese is naturally lactose-free. Seasonal Variations Since the milk used is not standardized, differences in fat content, flavor, and color may occur. Seasonal changes in feeding and grazing conditions can influence the characteristics of the milk.  As a result, individual batches may differ in color, texture, and flavor. The color, size, and distribution of the porcini mushrooms in the cheese may also vary depending on production conditions. Texture & Consistency Thanks to the four-week ripening period, Aurora Gold Porcini develops a smooth and easily sliceable consistency. The cheese has a creamy texture and contains the incorporated porcini mushrooms, onions, and pepper.  During aging on spruce wood boards, the cheese develops its characteristic texture and flavor profile.