Chiriboga Blue
Chiriboga Blue
| MILK: | thermized COW’S MILK |
| CATEGORY: | Semi-Soft |
| FAT CONTENT: | F.i.Tr. 65% |
| RENNET: | traditional calf stomach |
| AGE: | min. 2 months |
| PRODUCERS: | Arturo Chiriboga and Hofkäserei Kraus |
| REGION: | Allgäu (BY) |
| COUNTRY: | Deutschland |
| NOTE: | Lush, full, creamy mouthfeel, which continues in the taste, with a very fine and subtle piquant note – blue cheese for beginners, can be eaten with a spoon like ice cream. |
| HS: | 0406 4090 |
Chiriboga Blue is named after its "inventor," Ecuador-born cheesemaker Arturo Chiriboga. He worked for a long time at the Obere Mühle organic show dairy in Bad Hindelang, where he developed this extraordinary recipe that even convinced blue mold skeptics. Because of the unique production method, the blue veins in the two-month-ripened cheese remain discreetly in the background, the scent is subtle, the taste sweet and wonderfully rich, like the finest buttercream with an exciting, very light piquant note. Arturo Chiriboga has been producing this cheese at the Hofkäserei Kraus cheese dairy since 2018.
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: salt, starter cultures, natural rennet | |
| Nutrition facts | Expression per 100 g |
| Energy value | 1862 kJ/ 451 kcal |
| Fat | 65 g |
| of which saturates | 31 g |
| Carbohydrate | 0.1 g |
| of which sugars | 0.1 g |
| Protein | 12 g |
| Salt | 1.4 g |
**Reference intake of an average adult (8 400 kJ/2 000 kcal) | |
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