Bargkass

Geographical area




• • France
•   •• Alsace

Type




• • semi-firm (Over 45% humidity)
• • aged (before 15 weeks)
• • dried, old (3-6 months)
• • P.P.N.C. - pressed uncooked
• • average fat content of
• • double fat
• • farm
• • highland

Flavour




• • strong, intense

Aroma




• • strong, intense

Use in cooking




• • cheese with fresh fruit and nuts
• • cold snacks, sandwiches, canapes
• • fondue

The combination with alcohol




• • white local wine
• • red local wine

Composition of cheese




• • cow's milk
• • rennet of animal origin
• • salt

Certification

  (the name is not protected)

Vegetarian

  No

Dietary product

  No

NUTRITIONAL VALUE

Fat in dry matter

   45 - 50 %

Statistics

6 -  Individual visits per month (average)
75 -  All individual visits
05 09 2017 -  Date of publication of this article