🧀Description: Discover the light and fruity flavors of Phanom Yen, our semi-hard washed curd cheese. Crafted using raw milk and aged for at least a month, a beautiful fleur develops on its rind, adding to its unique and enticing character. With 3 or 6 months aging, its flavor deepens, developing a sharp yet sweet taste that will leave you wanting more. Experience the delicious and evolving taste of Phanom Yen, a true testament to our passion for artisan cheese-making, perfect for any occasion, no bread nor wine required.

🪧Name: Phanom Yen (พนมเย็น) – meaning “Cold Hill” in Thai, the name evokes the rustic charm of traditional mountain and country-style cheeses. It reflects the heritage of farmstead cheesemaking, where simplicity meets the rugged elegance of the highlands.

📦 ~125 g slice (approximate weight), wrapped in paper.

🐄 Source: Fresh cow's milk from Nakhon Pathom.

🏷️Style: Mountain style, washed curd, bloomy rind semi-hard cheese.

🧪Ferments and cultures: lactobacillus bulgaricus and streptococcus thermophilus, Pennicilium C., Mucor Cir.

🤤Characteristics: the cheese is a mountain style cheese. It is very simple and yet rich in texture and flavors. It can be eaten as is, without bread nor wine. It is slightly pressed, which leaves some bubbles inside the cheese. As it ages, it gains spicier and fruitier flavors.

🍴How to eat:

• When young you can eat as a simple snack, or for breakfast optionally with bread.
• In the kitchen: a great melt when young or, incorporated sauce or dishes when aged.
• On the cheese board: pairs well with grapes, or figs.

🍷Wine Pairing:

• Younger (1-3 months): Fruity whites like Riesling or a light red like Pinot Noir.
• Aged (6 months): Fuller-bodied wines like Merlot or aged Chardonnay.

📅Best Before: 8 months from manufacture date.

⌛ Affinage:

• For mild affinage: keep wrapped in paper a low humidity environment 60-70%, 4 degree Celcius, up to 6 months.
• For strong affinage: store in a ripening cave, 85-90 % humidity, 13 degree Celcius, up to 3 months.
• For intense affinage: store in vacuum sealed bag for 3 to 4 months, 4 degree Celcius, then unpack and dry a couple of days at 4 degree Celsius.

⚠️Ingredients: cow's milk, rennet, cultures, lysozyme, salt. Allergen: Milk, egg. Storage: Keep refrigerated ≤ 5°C