Stanser Fladä is a Vacherin style, washed rind cheese that was created in the late 1990's by Josef Barmettler, near Lucerne, in Switzerland. Today, the cheeses are made by Sepp Barmettler.
Milk for production is sourced from carefully selected small farms that are located close to the production site in Stans.
Made to the same recipe as Vacherin Mont d'Or (but without the encircling strip of spruce bark), Stanser Fladä is an uncooked, unpressed cheese that is aged for approximately four weeks. Cheeses are made year round, but those produced in the autumn tend to be better.
The rind is a velvety, reddish/rust color, with an undulating surface that sometimes has a dusting of white candidum mold.
Cheeses are packed and sold in a wooden box, which helps retain the shape of the cheeses when mature.
Stanser Fladä is at its most seductive when perfectly ripe. At this stage it becomes velvety-smooth and runny and is best simply eaten with a hunk of crusty bread.
Aromas are pronounced, full and barn-yardy, but not overwhelming. Flavors are sweet and rich, with notes of hay and grass. At its peak, these flavors become complex and multi-layered, achieving greater depth.