BIO Bergziege
BIO Bergziege
| MILK: | raw goat’s MILK |
| CATEGORY: | Semi-hard |
| FAT CONTENT: | F.i.Tr. 53% |
| AGE: | min. 2 months |
| PRODUCERS: | Sellthürner Käskuche |
| REGION: | Allgäu (BY) |
| COUNTRY: | Germany |
| NOTE: | Llight goat’s milk aroma, typical of the variety,. Mild to slightly spicy and slightly sweet. |
The recipe for the Allgäu cheese, which is now protected by copyright. Bergkäse has evolved over many centuries. It reflects the landscape of the Alpine foothills with its climate and is an expression of the symbolic coexistence of people and animals in it. Allgäu mountain cheese is made from fresh hay milk and is carefully nurtured for many months during the slow ripening process so that its texture and aroma can develop
Originally, hard cheese was made in the Allgäu on the summer Alps or later in small village dairies. Sellthürn cheese maker Rudi Gmeiner is proud to still be able to run such a small cheese dairy in the foothills of the Allgäu Alps.
| Ingredients | |
|---|---|
| organic goat's Milk, Salt, Cultures, natural Rennet | |
| Nutrition facts | Expression per 100 g |
| Energy value | 1550 kJ/ 371 kcal |
| Fat | 31 g |
| of which saturates | 20 g |
| Carbohydrate | 0,1 g |
| of which sugars | 0,1 g |
| Protein | 23 g |
| Salt | 1,7 g |
**Reference intake of an average adult (8 400 kJ/2 000 kcal) | |
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