Uriger (organic)
Uriger (organic)
| MILK: | pasteurized COW’S MILK |
| CATEGORY: | Semi-Soft |
| FAT CONTENT: | F.i.Tr. 50% |
| RENNET: | microbial (vegetarian) |
| AGE: | 8 weeks |
| PRODUCER: | BIO Schaukäserei Wiggensbach |
| REGION: | Allgäu (BY) |
| COUNTRY: | Germany |
| NOTE: | Creamy aroma with a slightly nutty note, rounded off with rock salt Dry and smooth rind, not suitable for consumptionoverpower. |
The Uriger Cheese is made from our own, pure organic Hay milk produced and in traditional artisanal manufacture at a high quality processed cheese. Its creamier Dough is made with before the maturing process Schabziger clover seed refined. During the six to eight-week maturing period in the brick cave. A real Regional specialty cream step quality Wiggensbacher – Uriger (Rustic) Allgäuer vaulted cellar, it develops its easily spicy taste with a nutty note. With its creamy, smooth texture fine red smear bark and the particularly delicate, milky-nutty flavor the Uriger doesn't just let cheese connoisseurs do that mouth watering.
Located in the City of Kempten region in the rolling foothills of the Alps, Bio Schaukäserei Wiggensbach represents the union of eighteen local organic farms who wanted to highlight the beauty of their high quality milk.
| Ingredients | |
|---|---|
| Bioland cow's MILIK*, lactic acid culture, microbial rennet, rock salt, plastic coating with Schabzigerklee clover* | *from controlled organic cultivation | |
| Nutrition facts | Expression per 100 g |
| Energy value | 1595 kJ/ 381 kcal |
| Fat | 30 g |
| of which saturates | 19.8 g |
| Carbohydrate | 0,1 g |
| of which sugars | 0,1 g |
| Protein | 25 g |
| Salt | 1.5 g |
**Reference intake of an average adult (8 400 kJ/2 000 kcal) | |
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