Producer: Backensholz, North Germany
Region: North Germany
Cheese type: semihard cut cheese biological bovine raw milk
Appearance: Bark with bactericum linens - straw-yellow dough
smell: vegetarian - animalistic
taste & aroma: sweet spices
consistency & structure: creamy
maturation: approx. 60 days, dyke cellars
Certificated Quality:
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The classic crispbread with a well-balanced mixture of sesame mixture of sesame, linseed and sunflower seeds. Uniquely crunchy, fine in taste and rich in fibre. Made with a lot of handicraft care.