Hay milk semi-hard cheese
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Hay milk semi-hard cheese

This cheese group has the greatest diversity of varieties. The range of flavors ranges from mild to spicy and strong. Sliced cheese is mostly made from pasteurized milk. Its dough can be closed or have perforations. Large holes, as known from Emmental, are often typical of this variety.
Strong semi-hard cheese is cared for with red cultures during maturing and usually matures for several weeks. It develops malty, roasted notes reminiscent of light caramel or biscuit. Mild varieties only mature in a special film for a few weeks and have a slightly sour, milky, creamy character.

Saler Company Information

Company : B&L MedienGesellschaft mbH & Co. KG
Phone : 004921032040
More Information : View
Online order registration form
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Hay milk semi-hard cheese

This cheese group has the greatest diversity of varieties. The range of flavors ranges from mild to spicy and strong. Sliced cheese is mostly made from pasteurized milk. Its dough can be closed or have perforations. Large holes, as known from Emmental, are often typical of this variety.
Strong semi-hard cheese is cared for with red cultures during maturing and usually matures for several weeks. It develops malty, roasted notes reminiscent of light caramel or biscuit. Mild varieties only mature in a special film for a few weeks and have a slightly sour, milky, creamy character.

Saler Company Information

Company : B&L MedienGesellschaft mbH & Co. KG
Phone : 004921032040
More Information : View
Online order registration form