Tegel (pronounced Tea-gall) is made with milk from the farm's herd of four hundred Holsetin cows. The farm is a mix of forest and organic fields, giving the herd high-quality nourishment that comes from a pasturage with a large amount of biodiversity. The curds are pressed for nineteen hours, imprinted with the footprint logo, and then brined for another two days. Refined for up to two and a half years, Tegel is washed with decreasing frequency in salt water, resulting in it is striking, aromatic brown rind.
Beneath the rind is a smooth paste that ranges in colour from ivory to straw-coloured, depending on the season during which it is made. As it ages, Tegel's flavor becomes increasingly rich and complex, with notable hints of fruit balanced by a sweet caramel flavour that belies its hefty shape.
Pair with fresh berries and a riesling or hard cider.