Tyrolean organic lucky cheese spicy hard cheese | 45% fat i.d.m.
Description
- ๐ฆ๐น๐๐๐ฆ๐๐๐ ๐๐๐: Age determines the taste! By maturing for at least 10 months, it achieves a nutty and spicy aroma. The light cheese dough is creamy and smooth. But it is not the cheese that determines the taste, nor the cheese master, but a whole host of lactic acid bacteria.
- ๐ฆ๐น๐ฉ๐๐๐๐ฆ๐๐๐ง๐๐ ๐๐๐ก๐ฆ๐๐ง๐ญ๐๐๐ฅ: The lucky cheese is often eaten pure, as a slice on bread, in a piece for between meals or as a cube in a salad. In the warm kitchen, the mountain cheese is grated like Parmesan cheese and is ideal for baking and gratinating. It is also the perfect base for a fondue set or as a cheese dip.
- ๐ฆ๐น๐ง๐ฅ๐๐๐๐ง๐๐ข๐ก: This is very important to us. The lactose-free Glรผckskรคse from Tyrol is made by hand according to an old recipe from silo-free organic milk that complies with the guidelines. In this dairy, only the best daily fresh hay milk is processed, because this is the only way to ensure that the products retain their uniqueness.
- ๐ฆ๐น๐๐๐ฆ๐๐๐๐๐๐ง๐: The production of ORGANIC hay milk is the most original form of milk production and is adapted to the changing seasons. The cows spend the summer on the local Tyrolean alpine pastures where they can enjoy plenty of juicy herbs and grasses in addition to fresh air and clear water.
- ๐ฆ๐น๐๐๐ฅ๐ฆ๐ง๐๐๐๐จ๐ก๐: The production of mountain cheese is carried out in accordance with the rules, as is the case with Pecorino cheese. To form the red smear rind during the ripening period, smear cultures are added to the cheese. These cultures ensure that the cheese has a unique taste. This makes the food package perfect.
โฌ840 EUR
โฌ4200
/
kg
Tax included.
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0.2 kg