Producer: Deutschmann, Styria
Cheese type: blue cheese bovine raw milk
Appearance: washed rind herby
Aroma: animals - sweet spices
Flavour: marzipan - contrasted with mushrooms
Consistency: silky - pasty
Maturation: 6 weeks in the brick cellar
Gastronomic product made of bread and chanterelle mushrooms, typical of Alto Adige. Excellent with broth. Also ideal with sauerkraut, sausage, knuckle, cooked pork or vegetables. Also delicious with melted butter and Parmesan cheese.
Cook in salted water or boiling broth for about 15-17 minutes.
This medium-strong mustard is particularly creamy and harmoniously spiced with vinegar, salt and spices, with no added preservatives or thickeners. Ideal in combination with sausages, grilled meats and meat fondue, or for adding flavour to sauces and salad dressings.
Typical sweet mustard to be combined exclusively with original Munich white sausages and typical Bavarian meatloaf. Leading brand in Bavaria!