Schattbuch Pepper Cheese
Schattbuch Pepper Cheese
| MILK: | thermized COW’S MILK |
| CATEGORY: | Semi-Hard |
| FAT CONTENT: | Fett i.Tr. 50% |
| RENNET: | traditional calf stomach |
| AGE: | 3 months |
| PRODUCERS: | Hofkäserei Kraus and Restaurant Schattbuch |
| REGION: | Allgäu (BY) |
| COUNTRY: | Deutschland |
| NOTE: | Pleasantly soft and crunchy in texture, creamy and buttery in taste, with the kick and complex flavors of five different pepper varieties: Indian Kerala Pepper, Long Pepper, Black Belem Pepper, Black Malaysian Sarawak Pepper and Sweet Pepper from Tasmania. |
| HS: | 0406 9025 |
The Schattbuch pepper cheese is named after the Michelin star restaurant of the same name in Amtzell in the Allgäu. That's no coincidence: on the one hand, cheesemaker Albert Kraus is a big fan of the restaurant's innovative cuisine, and on the other hand, the employees love the cheeses from his farm cheese dairy. After a lot of "talking shop" together during a few dinners, this completely new creation came about. The starting point is a traditional Allgäu semi-hard cheese of the best Kraus quality, which is then refined with five very special types of pepper selected by the Restaurant Schattbuch team. That makes it something really special, also as a partner to wine.
Albert Kraus and his team have been producing cheese from the best Allgäu milk since March 1999 at the Hofkäserei Kraus cheese dairy in Ebersbach near Obergünzburg. This milk comes from two traditional Allgäu farms that are only five Kilometers away from the cheese dairy.
| Ingredients | |
|---|---|
| cow's MILK, pepper, salt, starter cultures, natural rennet | |
| Nutrition facts | Expression per 100 g |
| Energy value | 1733 kJ/ 418 kcal |
| Fat | 35 g |
| of which saturates | 25 g |
| Carbohydrate | 0.1 g |
| of which sugars | 0.1 g |
| Protein | 25.56 g |
| Salt | 1.9 g |
**Reference intake of an average adult (8 400 kJ/2 000 kcal) | |
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