Graf Görz

Geographical area




• • Austria

Type




• • soft (Over 50% humidity)
• • semi-mature (5 weeks)
• • P.M.C.L. - washed-rind
• • double fat
• • triple fat

Flavour




• • strong, intense
• • spicy, piquant, acute
• • creamy

Aroma




• • spicy, piquant, acute

Use in cooking




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

The combination with alcohol




• • white local wine
• • white vintage wine
• • sparkling wine

Composition of cheese




• • cow's milk

Certification

Local classification

Vegetarian

  No

Dietary product

  No

NUTRITIONAL VALUE

Fat in dry matter

   55 - 60 %

Statistics

2,4 -  Individual visits per month (average)
25 -  All individual visits
04 10 2017 -  Date of publication of this article