It is a typical Uruguayan cheese that was born with the first Swiss immigrants arrived in our country in the mid-1800s, where they tried to make the original Swiss Emmenthal and by different factors (climate, technology, geography, market, milk availability, etc.) they ended up obtaining the Cologne cheese. Its name is due to the fact that it was born in the department of Cologne, east of the same, area of Swiss settlers.
Shell: Yellowish, smooth, plasticized red or natural.
Dough: Straw yellow, bright, medium elasticity.
Eyes: Spherical and well distributed (the amount varies according to size between 40 and 10 eyes in the cut of the cheese, its size varies between 0.5 to 3 cm). The brightness of the eyes is an indicator of quality.
Flavor: Soft, delicate lactic aromas not at all aggressive. Lactic taste with sweet, soft, slightly acidic tones, should not present bitter flavors. It is a cheese very balanced in flavors and aromas, ideal for people who do not like strong flavors, children especially.
In its form of consumption it adapts to a wide variety of dishes, from cheese boards accompanied by cold cuts, dessert with sweets and also recommended for cooking due to its good melting properties, even to make fondue. Consume it at room temperature.
Its nutritional properties include the contribution of calcium and essential amino acids, as a graphic example of the level of nutrition we can ensure that 100 grams of cologne cheese equals 300 grams of meat; which is not a minor fact when worrying about the feeding of our family.