Hittisau mountain cheese matured for more than 12 months
Hittisau mountain cheese matured for more than 12 months
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Hittisau mountain cheese matured for more than 12 months

The "Hittisauer Bergkäse" is characterized above all by its savory, spicy taste and its creaminess, for which only non-GMO, raw hay milk is used. It is produced according to old tradition in copper cauldrons, spends 2 days in a salt bath before it is cared for in the cellar for 12-14 months by the master dairymen, under whose watchful eye it develops its maturity and delicate perforation.

Saler Company Information

Company : B&L MedienGesellschaft mbH & Co. KG
Phone : 004921032040
More Information : View
Online order registration form
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Hittisau mountain cheese matured for more than 12 months

The "Hittisauer Bergkäse" is characterized above all by its savory, spicy taste and its creaminess, for which only non-GMO, raw hay milk is used. It is produced according to old tradition in copper cauldrons, spends 2 days in a salt bath before it is cared for in the cellar for 12-14 months by the master dairymen, under whose watchful eye it develops its maturity and delicate perforation.

Saler Company Information

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