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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

Related cheese:

  1. Schmelzkase
  2. Romadur
  3. Quark (D), Topfen (A), Zigert (CH)
  4. Kruidenkaas
  5. Frischkase-Krauterrolle
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