Producer: Dairy Wilhelm, Algovia
Region: Algovia, Germany
Cheese type: soft cheese goat's milk
Appearance: trimmed with the characteristic goat's head - rind has white mould - bright white interior
Aroma: white mushrooms - goat's milk
Flavour: pronounced character - strong flavour - goat's cheese aroma - persistent - full
Consistency: soft - creamy
Maturation: 5 weeks in the refining cell
Cut cheese goat milk, Appearance: orange rind - porcelain-white dough, Aroma: fruity, Flavour: sweetly - acidulous, Consistency: buttery - elastic, Maturation: 2 months.
Hard cheese goat milk, Appearance: no rind - dirty white interior, Aroma: earthy scent - goats - hay and truffle, Flavour: intense - persistent, Consistency: crumbly - dry, Maturation: 6 months in pits.
soft cheese goat's milk, Appearance: rind has white mould and herbs - porcelain white interior, Aroma: white mushrooms - scent of goat's milk and moutain herbs, Flavour: strong flavour - salty - velvety - elegant, Consistency: soft - creamy, Maturation: 2 weeks in the natural cellar
soft cheese goat's milk, in the spring improved with wild garlic, improved in summer with basil, improved in autumn with stone mushrooms, improved in winter with truffle, ripeness period: 30 days
soft cheese goat's milk, Appearance: small Camembert made goat's cheese - even rind with white mould - porcelain white interior, Aroma: white mushrooms - clear hints of goat's milk, Flavour: tends towards savoury - noble on the palate - velvety - elegant, Consistency: soft - creamy, Maturation: 2 weeks in the natural cellar