Producer: Zauberburg, Algovia
Region: Algovia, Germany
Cheese type: soft cheese goat's milk
Goat Camembert after season - SPRING: Goat milk soft cheese the Allgäu. Maturation approx. 30 days. This Camembert is improved seasonally differently. In the spring with wild garlic. Serving Suggestions: As a cold hors-d'oeuvre to salads with butter and toast bread.
Goat Camembert after season - SUMMER: Goat milk soft cheese the Allgäu. Maturation approx. 30 days. This Camembert is improved seasonally differently. In the summer as a light hors-d'oeuvre with basil.
Goat Camembert after season - AUTUMN: Goat milk soft cheese the Allgäu. Maturation approx. 30 days. This Camembert is improved seasonally differently. In autumn as an hors-d'oeuvre with stone mushrooms.
Goat Camembert after season - WINTER: Goat milk soft cheese the Allgäu. Maturation approx. 30 days. This Camembert is improved seasonally differently. As a festive hors-d'oeuvre with truffle for the holidays.
Dumpling sausage - pork and beef, roughly ground, natural bowel, smoked. To 2 pieces vacuum-packed, weight approx. 350 gr.
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Smoked expert hand - made for gourmets, fine and light food for each, mildly spicy and smoked with beechwood, Wieners are very nutritious and fast prepared for children at every season.
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.
