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An absolute rarity! A fine, mildly spicy semi-hard cheese with a creamy consistency and an inimitable taste of fresh apples! In a special process we developed, we soak the cheese in homemade apple and pear cider for a period of time and then give it at least twelve weeks to develop its characteristic aroma in our brick vaulted cellars. During this time, the cheese is carefully cared for with salt water. This is how its dark red-brown bark is formed.
Apple and pear cider was the traditional drink of the people in Swabia and Hohenlohe for generations. The meadow orchards specially created for this still characterize large parts of the landscape today. The must for our cheese comes from apples and pears from organic cultivation in meadow orchards around Geifertshofen and the region.
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