Sennerei Hittisau | Emmentaler
DETAILS
From the award-winning Hittisau Sennerei, in the mountainous Bregenzerwald in Western Austria, comes this exquisite Emmentaler.
Crafted the traditional way with raw milk, the curds are heavily pressed for hours, brined for upto days before maturing for 2-3 months in a cellar, developing its hallmark large holes and a nutty-sweet taste.With a creamy texture and a nuanced balance of sweetness and mild sharpness, this cheese's versatility shines, enjoy it as is on thick-cut bread with a touch of mustard, as part of a Ruben sandwich, or covering gratins and oven baked with golden brown goodness.
Crafted the traditional way with raw milk, the curds are heavily pressed for hours, brined for upto days before maturing for 2-3 months in a cellar, developing its hallmark large holes and a nutty-sweet taste.With a creamy texture and a nuanced balance of sweetness and mild sharpness, this cheese's versatility shines, enjoy it as is on thick-cut bread with a touch of mustard, as part of a Ruben sandwich, or covering gratins and oven baked with golden brown goodness.
