Intérit

Intérit is a term that refers to a specific type of artisanal cheese originating from the French Alps. This cheese is traditionally made from raw, unpasteurized cow's milk sourced from local herds. The production process is closely tied to the alpine environment, with the milk's quality and flavor influenced by the pastures on which the cows graze. Intérit is characterized by its firm, slightly crumbly texture and a rich, nutty aroma. The flavor profile is often described as complex, with notes of hay, earth, and a subtle tang that develops as the cheese ages.

The aging process for Intérit typically takes place in natural cellars or caves, where the cheese is regularly turned and brushed. This traditional maturation contributes significantly to its distinct rind and the development of its characteristic taste. Intérit is a relatively small-production cheese, often made by individual farmers or small cooperatives, which contributes to its rarity and artisanal appeal. It is usually enjoyed on its own, paired with crusty bread, or incorporated into regional Alpine cuisine. Its seasonality and limited availability make it a sought-after delicacy among cheese enthusiasts.