Taste / consistency: Mild cut-cheese, typical aroma
Punching: pea-shaping punching
Surface: natural bark
Colour: Pale yellow to Golden brown (according to season)
Ingredients: Pasteurised cow's milk (full-cream milk, skimmed milk), cultures, salt, rennet
Ripening period: Ideal ripening period approx. 6 weeks
Colour: strong garnet red. Aroma: invitingly open and multi-layered with violets, chocolate, ripe damsons, cloves. Taste: elegant with velvety structure, soft tannins, light bitter almond tones, youthful freshness, rustic elegance, unpretentious yet cosmopolitan: the perfect symbiosis of the traditional and the modern
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The hay milk gives the Fenum an unmistakeable mildly spicy aroma. The soft, smooth nevertheless cut-firm dough is passed through with pea punching.
It is the Caciotta Edelweiss smoked with marks of juniper.
Raw milk cheese Lambert's, approx. 8 weeks, cultivated with Brevibacterium linsens, Taste: Mildly, fragrantly
