The hay milk gives the Fenum an unmistakeable mildly spicy aroma. The soft, smooth nevertheless cut-firm dough is passed through with pea punching.
Taste / consistency: Soft cut-cheese with delicate - aromatic aroma
Punching: Pea-shaped punching
Ingredients: Pasteurised cow's milk (full-cream milk, skimmed milk), cultures, salt, rennet
Ripening period: Ideal ripening period approx. 8 weeks in the cellar at 8-10°C
BERNARDI-Speck - die Zeit zur Reife ist es uns wert!
100% of apple juice biological, cloudy, without additives.
Raw milk cheese with herbs - Neuhaushof Ahornach, approx. 6 weeks matured, well spicy in the taste.