A drum of semihard Swiss Trappist cheese made with cow's milk, similar to Gruyère in flavour. It has a buttery ivory paste and a brownish rind. This was served to me at the Hostellerie Plaisance in St-Emilion using a circular cutter. The cheese was placed onto a central spindle and a handle attached to this spindle. As the handle was turned a cheese wire was pushed around the perimeter of the cheese. A series of frilly shavings of cheese appeared which looked almost like chanterelle mushrooms. (PDO).
