I will be using this cheese on a couple of DS pies tomorrow, so I wanted to see howw it tasted before using. Also wanted to get an idea as to fat content and browning properties.Disclaimer: I have zero fund of knowledge regarding cheese!
Softer than cheddar, harder than brie. Does not stick to the knife when slicing. Seems like it would be easier to dice than to shred.
The cheese is very ripe smelling.
Flavor is nutty, not sharp, and creamy.
There is a definite bitterness at the end. The bitterness may be due to my having included the rind in the piece of cheese that I was eating.
The flavor profile after cooking is more like a melted/caramelized swiss, like on the top of a bowl of french onion soup.
Here are some pics: