Bachensteiner

Geographical area




• • Austria

Type




• • soft (Over 50% humidity)
• • semi-mature (5 weeks)
• • P.M.C.L. - washed-rind
• • average fat content of
• • double fat
• • subjected to washing or soaking in alcohol, in order to disinfect and improve the taste

Flavour




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

Aroma




• • spicy, piquant, acute
• • fruit
• • floral
• • buttery

Use in cooking

(unfortunately no data)

The combination with alcohol




• • white local wine
• • white vintage wine

Composition of cheese




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

Certification

(unfortunately not specified).

Organic production

  Partial

Dietary product

  No

Lactose-free product

  No

NUTRITIONAL VALUE

Fat in dry matter

   45 - 55 %

Statistics

8,1 -  Individual visits per month (average)
110 -  All individual visits
04 10 2017 -  Date of publication of this article