Belper mürggel

Belper mürggel is a Swiss soft cheese made from raw cow's milk and invented by Peter Glauser. Its name derives from the Bernese German term "mürggel," referring to a loaf of bread with a substantial crust, which the cheese resembles in appearance.

The cheese is notable for its edible rind, which can develop various hues, including light blue or grey-brown, due to the presence of white and blue molds. This rind contributes significantly to the cheese's distinctive flavor profile. The cheese has a fat content of at least 45% and is gluten-free.

Its maturation period ranges from 3 to 24 months, during which its flavor evolves from creamy and aromatic to more robust and intense. The extended aging process allows the development of complex flavors and a firmer texture, catering to a variety of palates.

Belper mürggel is traditionally enjoyed with its rind, as the molds contribute to its unique taste and character. The cheese pairs well with a variety of accompaniments, including fresh bread, fruits, and wines, making it a versatile addition to cheese platters and culinary dishes.