Taste / consistency: Soft cut-cheese with typical aroma for kind
Punching: Pea-shaped punching
Surface: natural bark
Colour: Golden brown
Ingredients: Pasteurised cow's milk (unskimmed(full-cream) milk, skimmed milk), cultures, salt, rennet
Ripening period: Ideal ripening period approx. 6 weeks
The production of "Schüttelbrot" begins with the preparation of a very soft dough. After short rest time the baker with skilled hand forms round dough-forms which weigh according to size of the end product between 50 and 200 gr...
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Smoked cutlet - cooked. 2 slices, vacuum-packed, weight approx. 400 gr.
"Frankfurter" - Pork and beef, well ground, natural bowel, smoked. To 2 pairs vacuum-packed, weight approx. 240 gr.
House sausage - pork and beef, roughly ground, natural bowel. To 2 pieces vacuum-packed, weight approx. 290 gr.
