Hornkäse (organic)
Hornkäse (organic)
| MILK: | pasteurized COW’S MILK |
| CATEGORY: | Hard |
| FAT CONTENT: | F.i.Tr. 55% |
| RENNET: | microbial (vegetarian) |
| AGE: | 9 monhts |
| PRODUCER: | BIO Schaukäserei Wiggensbach |
| REGION: | Allgäu (BY) |
| COUNTRY: | Germany |
| NOTE: | Mildly spicy aroma, rounded off with rock salt |
For the production of the Allgäuer Hornkäse, only fresh Bioland hay milk from cows who has horns is used. It forms the basis for this very creamy, high-quality semi-hard cheese specialty. The cheese matures for at least 9 months in the local natural brick stone cellar and is regularly and carefully processed during this time rock salt cared for. During that process the creamy semi-hard cheese develops its extraordinarily mild, spicy taste Aromas of hazelnut and caramel as well as the distinctive, red-caramel-brown natural rind, which is also suitable for consumption. The "Allgäuer Hornkäse" was awarded the gold medal at the World Cheese Awards in Spain in 2021.
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, red culture, microbial rennet, rock salt | *from controlled organic cultivation | |
| Nutrition facts | Expression per 100 g |
| Energy value | 1650 kJ/ 394 kcal |
| Fat | 32.5 g |
| of which saturates | 21.5 g |
| Carbohydrate | 0,1 g |
| of which sugars | 0,1 g |
| Protein | 22.5 g |
| Salt | 1.5 g |
**Reference intake of an average adult (8 400 kJ/2 000 kcal) | |
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