|MILK:||thermized cow’s MILK|
|FAT CONTENT:||F.i.Tr. 48%|
|NOTE:||The wallop of flavor is overtly nutty, acidic and salty but a fudgy texture smoothly pulls all the intensities of this hard cheese together. A dark rough rind emerges through white wine and herb brine washings.|
The wallop of flavor is overtly nutty, acidic and salty but a fudgy texture smoothly pulls all the intensities of this hard cheese together. A dark rough rind emerges through white wine and herb brine washings.
Located in the Allgäu region of the Bavarian Alps, Käsküche-Isny was established in 1998 by a group of ecologically minded dairy farmers, wanting to make organic cheese in a sustainable setting. Their goal was to create traditional Allgäu cheese to showcase the high quality of their Alpine milk. Today, 25 years after the dairy was founded, a group of seven farmers contribute milk daily, which master cheesemaker Alexander Diet uses to craft eight different cheeses sold at three different ages.
|organic cow's Milk, Salt, Cultures, natural Rennet|
|Nutrition facts||Expression per 100 g|
|Energy value||1936 kJ/ 462 kcal|
|of which saturates||26 g|
|of which sugars||0,1 g|
**Reference intake of an average adult (8 400 kJ/2 000 kcal)
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