Taste / consistency: Decently spicy cut-cheese
Punching: Small punching
Surface: natural bark
Colour: Pale yellow - Golden brown according to season
Ingredients: Pasteurised cow's milk (full-cream milk, skimmed milk), cultures, salt, rennet
Ripening period: Ideal ripening period approx. 8 weeks
Soft cheese bovine milk, Appearance: White mould attempts - cream-white dough, Smell: white mushrooms, Taste and aroma: mawkishly - sourly - straw aromas, Consistency and structure: creamy - softy, Maturation: approx. 15 days in the climatic chamber.
Vivid green herb and pepper nose with lots of intensity; concentrated, ripe, full and delicately aromatic on the palate with a subtle herby lift; long with a hint of spice on the finish.
Kaminwurzen - pork and beef, roughly ground, natural bowel, smoked. To 3 pieces vacuum-packed, weight approx. 210 gr.