Berner Alpkase

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 % fat, dry weight

Taste: spicy, aromatic

Ripening time: 612 months

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Andechser Bauernkase

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

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 in aroma, full-bodied, fruity

Ripening time: 412 months on spruce wood boards

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Huttenkase, Cottage cheese

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

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

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

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

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

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: mild, sour, aromatic

Ripening time: at least 2 weeks

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Pave dAuge

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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