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Edeltaler cheese
 
This Sch√§rdinger variety is modelled after a Swedish cheese, but has now been made in Feldkirchen, Upper Austria for years according to traditional recipes. Pasteurised milk is used to produce this cheese. Propionic acid cultures are added to facilitate ripening. In special maturing cellars at around 25 ¬į C these cultures cause gas bubbles to form inside the cheese, which appear as round eyes, similar to those found in Emmental cheese. During this time, Edeltaler matures in large blocks, which are wrapped in foil for ageing. Because it is foil-ripened, Edeltaler has virtually no rind. The semi-hard, golden yellow body of the cheese is smooth and even, peppered with cherry-sized eyes. The cheese has a mildly aromatic ... [more]
 
Edeltaler cheese
Produkt ist laktosefrei
This Sch√§rdinger variety is modelled after a Swedish cheese, but has now been made in Feldkirchen, Upper Austria for years according to traditional recipes. Pasteurised milk is used to produce this cheese. Propionic acid cultures are added to facilitate ripening. In special maturing cellars at around 25 ¬į C these cultures cause gas bubbles to form inside the cheese, which appear as round eyes, similar to those found in Emmental cheese. During this time, Edeltaler matures in large blocks, which are wrapped in foil for ageing. Because it is foil-ripened, Edeltaler has virtually no rind. The semi-hard, golden yellow body of the cheese is smooth and even, peppered with cherry-sized eyes. The cheese has a mildly aromatic flavour with a hint of sweetness. Edeltaler is available from the 3 kg blocks available at the delicatessen counter.

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Average nutritional values for 100g of edible product:

 
Energy (kj / kcal) 1455 / 350 Protein 28 g  
Carbohydrate 0 g   Fat 27 g  
  of which sugar 0 g  
  of which saturated fat
17 g  
Salt 1\,3 g