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Schlossdamer
 
For decades Sch√§rdinger 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¬īs 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.
 
Schlossdamer
Produkt ist laktosefrei
For decades Sch√§rdinger 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¬īs 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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Average nutritional values for 100g of edible product:

 
Energy (kj / kcal) 1179 / 283 Protein 28 g  
Carbohydrate 0 g   Fat 19 g  
  of which sugar 0 g  
  of which saturated fat
12 g  
Salt 1,8 g