Taste / consistency: Tasty cut-cheese with typical aroma
Punching: Individually spread out, nut-shaped punching
Surface: Brevibacterium linens
Colour: Orange-yellow to brownishly
Ingredients: Pasteurised cow's milk (full-cream milk, skimmed milk), cultures, salt, rennet
Ripening period: Ideal ripening period approx. 8 weeks
Our high-class butter is produced exclusively of pasteurised fresh cream. The fine difference becomes apparent! The well strokeable, pale yellow butter of slightly sweetish creamy taste comes everywhere with pleasure freshly on the table.
Cut cheese bovine milk, Appearance: little, flat cylinders, Aroma: buttery - milky, Flavour: harmonius - roundly, Consistency: rubbery - melting, Maturation: 1 month.
Anchovy paste made anchovies caught in the Mediterranean Sea.
Pork, matured in fresh mountain air, gluten- and lactose-free.