Vollfett-Halbhartkäse, aus thermisierter Milch
Flavour: aromatic/tangy, stronger with age, characteristic
Texture: smooth, firm paste, easy to cut
Ripening period: 120 - 165 days
Comments: During the ripening period, Winzerkäse is treated twice a week with a blend of selected alpine herbs and red wine brine. This process is based on a 700-year-old tradition that was revamped in the 70s. This is what gives the cheese its characteristic black rind and unique aroma. Spicy and tangy, more distinctive with age. The regular application of high-quality red wine brine gives Winzerkäse its wonderful, unique aroma.