|thermized COW’S MILK
|DEMTER Dairy Farmer South and Hofkäserei Kraus
|An atomic bomb of flavor, rich creaminess and clear notes of hay shine through at first. A strong umami flavor then takes over, notes of truffles and mushrooms coating the mouth.
Hornkäse is a special project from cheesemaker Albert Kraus. Unlike his other cheeses, milk for Hornkäse does not come from his brother’s neighboring farm, but rather a co-op of biodynamic farmers raising herds of horned cows. Choosing to leave the horns on their animals not only shows a priority towards animal welfare, but also helps to improve the quality and flavor of the milk they produce.
In working with this milk, Albert is able to produce a different profile of cheese than he has been known for. Hornkäse receives the same wash as Alex, a mixture of Elderflower cordial and ash from burnt hay.
Sandra & Andreas Aufmuth recently took over his family’s organic farm in the Allgau. His father converted the farm to biodynamic practices in the early 1990’s
|cow's MILK: salt, starter cultures, natural rennet
|Expression per 100 g
|1733 kJ/ 418 kcal
|of which saturates
|of which sugars
**Reference intake of an average adult (8 400 kJ/2 000 kcal)