On July 4th I cut into my first Alpine style cheese. It had been aging for a little over six months. As expected it suffered from butyric gas produced by the Clostridium tyrobutyricum bacteria due to bad fermentation in the silage which had been fed to the cows. This condition produces a taste which is detected by a mild tingling at the tip of the tongue. I was surprised by the mildness of this condition. I had expected it to be much worse. Apart from this defect, which is also the producer of the multitude of holes, the flavor is typical Alpine; sweet and nutty. The paste is firm and melts in the mouth.
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