Rougette Bavarian Red is a triple-cream Brie-style pasteurized cow’s milk cheese from the Allgäu region of Germany. Paprika extract gives the rind it’s signature red color, making it a visually appealing addition to your cheese platter. It has a full-bodied flavor, rich and buttery with a little sweetness, while the aroma is very mild. Serve at room temperature and spread on crackers or hot bread. The high butterfat content also makes it ideal for melting: put on hot steak, or on sliced cooked potatoes and placed in the oven just long enough to melt.

Origin:  Allgäu, Germany
Milk:   P. Cow     Rennet Type:   Vegetarian    
Look:  Pale yellow interior, washed rind with signature reddish tint and white brie mold on top
Feel:   Creamy, soft
Smell: Very mild
Taste:  Rich, creamy, sweet and buttery
Pairs well with:  A crisp white wine like a Riesling or a light red like Pinot Noir would balance its mild flavor with a bit of acidity.
Tastes good with:

• Fruits: The buttery, mild notes of Rougette work beautifully with sweet fruits like figs, apples, or pears. You could also go for dried fruits like apricots or raisins.
• Charcuterie: Pair it with cured meats like prosciutto, salami, or speck. The saltiness of the meats balances the creaminess of the cheese.
• Bread or crackers: Rustic bread, like a crusty baguette or sourdough, would enhance the cheese’s richness. Multigrain or seeded crackers would add extra texture and flavor.
• Nuts: Walnuts or almonds provide a nice earthy contrast to the creaminess of Rougette.

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