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Andechser Ziegencamembert

Andechser Ziegencamembert

Bavarian biological soft cheese with white mold from pasteurized biological goat milk and animal rennet, produced by hand

Light yellow interior, whose surface is covered in white Camembert mold

Fat content: 50 % fat, dry weight

Taste: mild spicy

Ripens relatively quickly inwards

Related cheese:

  1. Altenburger Ziegenkase
  2. Rugener Badejunge
  3. Rotkappchen
  4. Sharpham
  5. Harzer
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