Producer: Backensholz, North Germany
Region: North Germany
Cheese type: hard cheese biological bovine raw milk
Appearance: warm amber colour - the rind is marked by the cloth
Aroma: intense - pistacchios
Flavour: iodine scent and flavour
Consistency: very soft
Maturation: 4 months in the cellar under a dam
Typical pear notes, fine, sweet and mild.
flowery, light scent reminiscent of violets, full velvety taste
The Trenker Bakery's Schüttelbrot is rightfully called "handmade bread", as required by the "Südtirol" quality trademark. In fact, when he rolls out the dough for this traditional natural spice and rye bread, the baker places the dough on a round board: he shakes it until he obtains a thin disk, which is baked in the oven until it takes on the shape of a low, crisp focaccia.
Ham bacon butchery Hell, finest, fragrantly, spicy smoking bacon speck.
Black figs mustard sauce 125 gr. - Grashoff 1872