Korbkase

Korbkase

Traditional cheese made from milk curd (skim milk), handmade or industrially produced

Light yellow, smeary, firm interior, refined with red smear cultures or covered with white noble mold, sometimes seasoned with caraway seeds. Ripens inward

Fat content: under 10 % fat, dry weight

Taste: from mild to hearty spicy, strong smell

Ripens quicker in baskets

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Cheddar

Cheddar

Traditional sliced cheese made from pasteurized or raw cow milk, hand made or industrially produced

The most well-known and copied cheese worldwide. Only the West Country farmhouse Cheddar cheese made from raw cow milk has an EU-wide Protected Designation of Origin (PDO)

Firm, golden yellow to orange-colored interior, which is originally colored with saffron, but today with the natural colorant Annatto; dark natural rind

Fat content: at least 48 % fat, dry weight

Taste: fresh, nutty, slightly spicy and sweet

Ripening time for hand made cheeses, which ripen in towels: 924 months

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Rovethyme

Rovethyme

Hand made soft cheese from the Provence. Made from raw goat milk with the addition of thyme

At the end of the production process, the small, elongated loaves are garnished with thyme

Taste: spicily mild, aromatic with a thyme flavor

Fat content: 45 % fat, dry weight

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Zillertaler Bergkase

Zillertaler Bergkase

Traditional hard cheese made from silo-free raw cow milk and animal rennet

Hand made only from fresh hay milk from the Zillertal Alpine pastures and mountain farms

Dark yellow, firm interior with natural rind

Fat Content: 45 % fat, dry weight

Taste: spicy, strong

Ripening time: at least 3 months

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Mahon-Menorca

Mahon-Menorca

Traditional sliceable cheese with EU-wide Protected Designation of Origin (PDO), which is hand made or industrially produced only on Menorca from raw or pasteurized cow milk

The characteristic Mahon cheese has a square form with rounded edges

Fat content: 45 % fat, dry weight

Yellow, firm interior with irregular holes and compact natural rind

Taste: distinctive, nutty, slightly salty, becoming more intense and piquant with increasing ripeness

Ripening time: 2 months (Mahon semicurado), 6 months (Mahon curado) or at least 10 months (Mahon anejo)

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Kochkase

Kochkase

Melting cheese made from ripened milk curd, which is melted and then refined with butter or cream

Originally a farmers product, today industrially produced with melting salts

Yellow, spreadable interior, flavored with herbs or seasonings, depending on the producer

Offered at all levels of fat content

Taste: mild aromatic

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Allgauer Bergkase

Allgauer Bergkase

Traditional hard cheese made from raw cow milk and animal rennet with EU-wide Protected Designation of Origin (PDO), also called the little brother of Allgaeu Emmentaler

May only be produced in the Allgaeu Alps from morning and evening milk, which comes from this area

Matt yellow interior with scattered, pea-sized holes, dark yellow to brown rind

Fat content: at least 62 % fat, dry weight

Taste: characteristically strong aroma, which becomes more intense with a longer ripening time

Ripening time: at least 4 months

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Parmigiano-Reggiano

Parmigiano-Reggiano

Traditional extra hard cheese with EU-wide Protected Designation of Origin (PDO), which was first produced in the Po valley about 900 years ago

Hand made from raw cow milk from two consecutive milking sessions and animal rennet

Finely grained, light to straw-yellow, crumbly interior with firm, dry natural rind

Fat content: 32 % fat, dry weight

Taste: intense, delicate, not spicy

Ripening time: 1236 months

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Ziege auf Rot

Ziege auf Rot

Molded soft cheese from North Friesian, produced from the milk of biologically raised goats

Ivory-colored, soft interior, whose surface is covered in red smear. Ripens relatively quickly inwards

Fat content: 50 % fat, dry weight

Taste: mildly spicy

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Langres

Langres

Traditional soft cheese with laundered rind from the Champagne-Ardenne region with EU-wide Protected Designation of Origin (PDO)

Hand-made from raw cow milk and, due to the ripeness, not turned. Champagne or Marc de Bourgogne is filled into the depression on the surface during the ripening process

Ivory colored, firm, but also elastic interior with light yellow to reddish brown natural rind

Fat content: 50 % fat, dry weight

Taste: full-bodied, characteristic

Ripening time: 1521 days

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