Rauchmutschli (organic)
Rauchmutschli (organic)
| MILK: | thermized COW’S MILK |
| CATEGORY: | Semi-Hard |
| FAT CONTENT: | F.i.Tr. 52% |
| RENNET: | traditional calf stomach |
| AGE: | 6 weeks |
| PRODUCER: | Güntensperger Käse |
| REGION: | Saint-Gallen |
| COUNTRY: | Switzerland |
| NOTE: | The mild mutschli surprises with the tasty smoke aroma. The light golden dough melts mildly creamy on the tongue and releases the surprisingly savory taste. A perfect vegetarian alternative. |
| HS: | 0406 9091 994 |
What the butchers conjure up with their smoked sausages, our innovative cheesemakers can do too. Before the young, mild Cheese-Mutschli get too bored in the cellar, they get a change of scenery after about 40 days of ripening. In a former butcher's shop in Bütschwil, the Mutschli enjoy a smoking bath of the extra-class for one hour. For the perfect aroma, the oven is fired with beech wood. After the bath, the light shimmer of the embers is reflected in bronze on the cheese rind. With its new aroma, the Rauchmutschli proudly presents itself on the aperitif plate and winks amusing at the smoked sausages.
The Güntensperger cheese dairy is located in the lower Toggenburg and is run as a family business by the Güntensperger family
| 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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