Valuable hay milk, fresh daily and free of genetic engineering, forms the natural basis for this typical regional cheese specialty from the Salzburg Lake District. The Salzburger Landkäse gets its unmistakable aroma from the special flavorfulness of the hay milk and the careful, manual treatment with red cultures during its maturing period.
Hay, young wood and white bread already convey a noble, aromatic character in the fragrance. On the palate, aromas of buttermilk and butter create the connection to the raw material hay milk. Attractive, finely acidic notes flash out of the elastic, supple dough.