Alemannenkaese (organic)

Maseltrangen is a tiny village in the foothills above the low lands of the Linth river that connects the lakes Zurich and Walensee. Cheese maker Paul Hug mainly produces Tilsit, but the Alemannenkaese, made of organic milk, is one of his specialties. The name goes back to the fact that the Alemannen tribe used the fertile soils for farming as far back as the 7th and 8th century. Remnants and artifacts have been found in the area.
The cheese is aged in the cellar for a minimum of 5 months, but up to 8 months. It is made after an old family recipe (secret, of course). The Alemannenkaese is flavorful and definitively on the spicier side.

INGREDIENTS: Raw cow milk, salt, rennet, cultures

Nutrition Facts per 100g
Water
37.5g
Protein
28g
Fat
32g
Minerals
2.5g
Calories
414 kcal
Joules
1730 kj
Producer Paul Hug, Kaeserei Maseltrangen (Eastern Switzerland)
Appearance Dark brown smeared rind
Size 10 lbs, 10 inch diameter, 3 inches high
Fat in Dry Matter Min. 50%
Paste Smooth, fatty, elastic
Holes Small and irregular
Affinage 6 to 8 months
Best Sold Within 1 year
Taste Mild at first, with a hint of spice in the finish