Dzorette, whose name translates to ‘little forest’ in the local dialect of the Pays d’En Haut, is produced at the fromagerie Fleurette in the village of Rougemont in Switzerland. The village is located in the high mountains of the Vaud region, where cows travel up in altitude to graze during summer months. Much of the high-quality milk in the region is transformed into L’Etivaz cheese, but the fromagerie Fleurette focuses on the production of mostly smaller-format, original cheeses.
Cheesemaker Michel Béroud apparently thought of the idea for Dzorette cheese when he drunkenly dropped a cheese under his Christmas tree and then ate it. Appreciating the flavor but off-put by the stabbing of the pine needles, Béroud experimented with cutting them down to be more masticable. The experiment gave birth to this mold-ripened cheese, which is dusted with cut fir tree needles while aging.
A fluffy, light and crumbly white paste is surrounded by an oozing creamline and a bloomy rind studded with fir needles. The paste is lactic and mild with a hint of acidity, juxtaposed with a very flavorful rind, which contributes fresh notes of pine, citrus and thyme.
Pair it with a red ale or with an IPA.