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NEW #MichaelFassbender will produce and star in #Lionsgate spy thriller "Malko", also produced by his production company #DMCFilm and with a script written by Academy Award Nominee Eric Warren Singer!!!! FANTASTIC! Link in Bio for the article!!! #Fassbender #Fassy #Magneto #XMen #DarkPhoenix #XmenDarkPhoenix #Malko #Spy #Spythriller #hollywood #actor
Little eye candy for ya
Can’t get over that cave-aged rind development on the Felsentaler!
In the glass is Nikka Whisky from the Barrel. An absolutely amazing Japanese whisky I will get to later, I promise!
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Triple threat tonight!
Malko - Organic cheese maker from the Carinthian region of southern Austria. They make cave-aged alpine cheeses. When I say cave aged, I’m not talking about a concrete room. The only modifications to their 100% natural caves were some lights and wooden shelves for these beauties to age on.
Alpine cheeses are already one of the most complex flavor profiles in the cheese game. Malko brings it with these 3. Let’s start with closest to the glass and work forward to that stunning rind up front
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KITZSTEIN-TALER
Aged 3-6 months - the initial flavor is yogurty and fresh cream cheese tang. There is a tannin dryness to it but without the gritty texture you sometimes encounter. It opens up into brown butter and walnuts and mellows into a wonderful bone broth and beef stock finish. Not very salty, but just right. Little to no crunch in this youngster.
VENEDIGER-TALER
Aged 6-9 months - the initial flavor is bright and peppery. Almost szechuan in the way it activates your whole tongue. A slight bitterness with earthy soil flavors and wet bark. It opens up into Brazil nuts and grassy notes, finishing off very brothy. The tyrosine has further developed and you get slightly more crunch with this one.
FELSENTALER PREMIUM
Aged for 10+ months - can we just start with that rind development! Reminiscent of Tomme de Crayeuse or Savoie, this one is dank, mushroomy, and earth overload. The mouthfeel is incredibly decadent and creamy. It melts away like ghee leaving your tongue riddled with tiny crunchy crystals. Before you even taste this cheese you are already on sensory overload. The flavor is deep and buttery. Popcorn and slightly over baked bread crust followed by caramelized onions and brown gravy. There are dank earth notes and wet rock on the exhales, finishing extremely brothy. A nibble close to the rind will send you straight into a strong vegetal flavor of Brussels sprouts and asparagus.
I paired these up tonight with an absolute favorite scotch of mine. Old Pulteney 12 year. Sweet honey notes with grass and pears finish into a briny warm spice with vanilla and oak. Together they tame each others earth notes creating sweet umami!