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Berner Alpkase

Traditional sliced cheese with Protected Designation of Origin (PDO) made from silo-free raw cow milk, animal rennet and Alpine-specific microorganisms May only be produced during the approximately 100 days of summer from freshly milked cow milk from the Bern Alps Yellow interior with few holes and dry rind with a little smear Fat content: 50 [...]

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Andechser Bauernkase

Bavarian biological soft cheese with red-smeared skin, produced by hand Made from biological raw cow milk, red culture, animal rennet and sea salt Soft, yellow interior, which is smeary when ripened Fat content: 50 % fat, dry weight Taste: mild spicy to piquant

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Comte

Traditional hard cheese with EU-wide Protected Designation of Origin (PDO) from Franche-Comte region. Certified in 1952 as the first French cheese with the AOC quality seal Hand-made and industrially produced from silo-free raw milk from Montbeliard cows Light yellow, firm, smooth interior with dark natural rind Fat content: 45 % fat, dry weight Taste: rich [...]

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Huttenkase, Cottage cheese

Young, grainy cream cheese made from pasteurized cow milk, industrially produced Fat content: 520 % fat, dry weight, depending on the producer Taste: fresh, rather neutral Ripening time: 12 days

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Moldauseer

Traditional half-firm sliced cheese with red smear Produced by hand from pasteurized biologically-produced cow milk and microbiological rennet Yellow, elastic interior with irregular holes Fat Content: 48 % fat, dry weight Taste: depending on the degree of ripeness, strong to piquant Ripening time: at least 18 days

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Kruidenkaas

Traditional sliced cheese made from pasteurized cow milk Yellow, elastic interior with herbs and seasonings, and a golden yellow waxy rind, which is not suitable for eating Fat content: at least 45 % fat, dry weight Taste: full-bodied and spicy Ripening time: 2-7 months

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Zamorano

Traditional hard cheese from Castilian-Leon, hand made from raw or pasteurized sheep milk Light yellow, firm interior with hard, dark natural rind Fat content: 45 % fat, dry weight Taste: spicy-piquant, characteristic Ripening time: at least 100 days

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Florette

Brand name of an industrially produced soft cheese from the Rhone-Alps. Made from pasteurized goat milk. Creamy, ivory-colored interior with white mold rind Offered in a characteristic hexagonal shape Fat content: 45 % fat, dry weight Taste: creamy and mild, slightly salty with characteristic hint of goat cheese

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Esrom

Traditional half-firm sliced cheese from pasteurized Danish cow milk with an EU-wide Protected Geographical Indication (PGI) Industrially produced, using a recipe of the Esrom Cloister, from the 12 century Yellow to white, soft interior with many irregular holes and elastic, thin natural rind with a smeary layer Fat content: 45 % fat dry weight Taste: [...]

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Pave dAuge

Traditional soft cheese from Normandy, handmade from raw cow milk Considered to be the forefather of Pont lEveque Ivory-colored, creamy interior with small holes and natural rind with white mold and red flora Taste: earthy, slightly tart, with a tender hint of honey Ripening time: 24 months

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