Cheese type: hard cheese cow milk
Odour: vegetal, fruity
Texture: hard, crumbly
Flavour: sweet-salty, umami
Aromas: hay and dried fruit
Servelade approx. 220 gr. - Hackerhof Lanz Bernhard
Simply heat up the red cabbage with some water or broth for approx. 5-10 minutes. The red cabbage is suited particularly as an addition to venison.
This medium-strong mustard is particularly creamy and harmoniously spiced with vinegar, salt and spices, with no added preservatives or thickeners. Ideal in combination with sausages, grilled meats and meat fondue, or for adding flavour to sauces and salad dressings.
Whether grilled, boiled or fried: Our sausage specialities delight with their versatility and fine taste. What's more, they are free of artificial additives and contain a high proportion of quality meat.