GOLD Award - World Cheese Awards 2011 Birmingham
Semi-Hard cheese with 40% FiDM made from controlled, silage-free raw alpine milk and left to mature for at least 3 months. It is the recipe, handed down from generation to generation, which makes the Bregenzerwald Ursalz Cheese so special. Rock salt and red smear are used carefully to “affined” this cheese. The manually tended cheese has to mature for three months for the aroma typical of this type of cheese to unfold. You can taste the fantastic interplay of aromas on your palate.
The cheese region of the forest of Bregenz, situated in the heart of the Alps (Bregenzerwald), where many family business dairies are, is completely compatible with the nature. Traditional dairies and innovation are the
The ideal cheese for the cheese platter, perfect for gratiné, cheese fondue and raclette.
Rind not fit to eat.
Liquid mass of 45 %, the absolute fat is 27 %.
The furore cheese can develop it’s full aroma at room temperature.
Therefore it should be taken out of the fridge before use.
General rule: One hour per kilogram.
available order sizes: 300g or 750g pieces
price: € 16,90 per kg
