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Schlossdamer
For decades Schärdinger Schlossdamer has been made in Voitsberg in Styria. The propionic acid fermentation process lends this semi-hard cheese with numerous, various sized eyes and a smooth texture its mild, slightly sweet and nutty flavour. Propionic acid cultures are responsible for this maturing process. They also create carbon dioxide (C02), which helps form Schlossdamer´s characteristic cherry-sized eyes. Schlossdamer is sold in 150 g packages on the self-service shelf and can be cut from the 3 kg blocks at the delicatessen counter.
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