GOES WELL WITH CREAM CHEESE AND SOUR MILK CHEESE
GOURMET-TIP: Coat diced chicken breast with mustard sauce and a pinch of corn flour; the meat stays juicy and acquires a fine Asian aroma.
CONTENT: 180 g | 250 g
GOES WELL WITH SEMI-HARD AND HARD CHEESE
GOURMET-TIP: Also delightful, combined with a little sesame, for salad marinades.
CONTENT: 180 g | 250 g
GOES WELL WITH SOFT CHEESE WITH RED MOULD
GOURMET-TIP: Use this delicatessen to refine sushi or add something a little special to marinated fish.
CONTENT: 180 g
GOES WELL WITH FISH DISHES AND SMOKED SALMON
GOURMET-TIP: Try the dill-mustard sauce as a dip for smoked salmon, shrimp cocktail, smoked fillet of trout or as a base for sauces to accompany fish dishes.
CONTENT: 160 g
GOES WELL WITH FISH AND MARINADES
GOURMET-TIP: Surprisingly good as a dip for fish, for a honey mustard marinade, as a base for a dressing. Indispensable: on cold food platters.
CONTENT: 160 g
GOES WELL WITH CHEESE BOARDS
GOURMET-TIP: Refine cold starters such as cream cheese, terrines or game ham with surprising delicacy.
CONTENT: 120 g
GOES WELL WITH GAME DISHES
GOURMET-TIP: Refine game dishes, pates, terrines, roast meat, lamb and beef.
CONTENT: 160 g
GOES WELL WITH GRILLED FOOD
GOURMET-TIP: Perfect as a dip for grilled meat and fish. Also adds a little extra to sauces and meat stock. Little snacks can be knocked up in no time for unexpected guests: Simply toast some baguette slices and use the confit as a spread.
CONTENT: 160 g
Matured for at least 8 months. Produced in genuine, honest manual labour over the course of the summer on selected alpine dairy pastures above 1,500 m above sea level and carefully developed in the cheese cellar. A unique cheese variety with regional and incomparable character. Higher content of omega-3 fatty acids.
Hard cheese with 45% fat. i. Tr.
Matured for at least 12 months. Produced in genuine, honest manual labour over the course of the summer on selected alpine dairy pastures above 1,500 m above sea level and carefully developed in the cheese cellar. A unique cheese variety with regional and incomparable character. Higher content of omega-3 fatty acids.
Matured for at least 12 months, hard cheese with 45% fat in dry matter.
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