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Stangenkase

Stangenkase

Traditional curdled milk cheese made from skim milk curd (cow milk), handmade or industrially produced in stick form

Yellow-brown, firm, glassy interior, refined with red smear cultures and seasoned with caraway seeds. Ripens inward

Fat content: under 1 % fat, dry weight

Taste: spicy aromatic, strong smell

Related cheese:

  1. Handkase
  2. Wei?lacker
  3. Maroilles, Marolles
  4. Reblochon, Reblochon de Savoie
  5. Friese Nagelkaas
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