Oudwijker Cigno

The production of this cheese is based on the method used to make the famous Taleggiom but with Dutch milk. The cheese is matured longer with white mold. That makes it one of a kind. And, above all, delicious.

Cigno (Tsjienjo: Swan) has a rind of natural, grayish-white mold. But the rough exterior hides a soft interior. Literally. Because the creamy cheese beneath that grayish rind is light in color, with few holes. And it has a delicious flavor.

This cheese tastes sweet and refined. As it matures, the flavor becomes slightly tangy, with a long and complex aftertaste featuring notes of thyme, hay, garlic, fennel, grass, nuts, and even cherries. The aroma is reminiscent of burlap and damp cellars. And that aroma becomes more intense and robust in older cheeses.

The cheese is made of milk produced by cows that graze at the Brienenshof in Cothen.