Lappi is so named because its recipe was developed in the Lapland region of Finland. It is made from partially skimmed cow's milk, which results in a cheese nearly identical to Emmental except that it is pasteurized, and so is slightly less flavorful. It is also similar to swiss cheese, but with smaller holes and a slightly firmer texture. Lappi is a favorite among those who prize a mild nature and sweet taste. It is a classic melting cheese and can be substituted in nearly all Fondue recipes. Product Metrics:
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Rind: Rindless
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Aging: At least 6 weeks
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Wines: Ales, ciders, stouts, heffe weisens; reds and whites
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Consistency: Soft, smooth
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Taste: Mild, sweet
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Brand: Vilio
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Country: Finland
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Region: Lapland
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Rennet: Enzymes
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Milk: Cow
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Available Options:
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0.5 lb Portion
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6 lb Loaf
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Case of two 6 lb Loaves
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