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Bergblumenkase

Bergblumenkase

Traditional sliced cheese made from raw cow milk and animal rennet

Yellow, firm interior with scattered small holes and natural rind with dried herbs from the Alps

Fat content: 50 % fat, dry weight

Taste: aromatic

Ripening time: at least 6 months in damp cellars, bedded in fresh mountain herbs and flowers

Handmade throughout the Alps

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