Doppelzentner
Doppelzentner
| MILK: | raw COW’S MILK |
| CATEGORY: | Hard |
| FAT CONTENT: | F.i.Tr. 48% |
| RENNET: | traditional calf stomach |
| AGE: | 14 months |
| PRODUCER: | Güntensperger Käse |
| REGION: | Saint-Gallen |
| COUNTRY: | Switzerland |
| NOTE: | The aromatic, spicy taste harmonizes wonderfully with the mild sweetness. The distinctive salt crystals perfectly round off the enjoyment experience. Matured for over a year and affinated with the house’s own brine |
| HS: | 0406 9099 994 |
The Emmentaler who didn’t want to be an Emmentaler……In search of a change, the young Emmentaler meets our cheesemakers with their creative ideas. In the Güntensperger cheese cellar, he takes a lot of time for his transformation. After around 9 months care in the damp cellar, he is ready to show his new identity. A uniqely matured quintal has been created from the mild Emmentaler. with his 100 kilos he lives up to his name. A weighy and incomaparble pleasure experience has arisen from two craft traditions. The large holes reveal its origin. In the bite, however, it is surprisingly creamy and crumbly.
Cheesemaker Reto Güntensperger grew up in the historic Bodmen dairy, his bed mere steps from the room where his father & grandfather crafted Appenzeller by hand in their 1,500 liter vat. By 1999,
| Ingredients | |
|---|---|
| cow's MILK: 98.1%; salt: 1.80%; starter cultures: 0.09%; rennet: 0.01% | |
| Nutrition facts | Expression per 100 g |
| Energy value | 1863 kJ/ 450 kcal |
| Fat | 34 g |
| of which saturates | 27.3 g |
| Carbohydrate | 0 g |
| of which sugars | 0 g |
| Protein | 25 g |
| Salt | 1.63 g |
**Reference intake of an average adult (8 400 kJ/2 000 kcal) | |
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