Urstrom Kaese | Schmittkäse min 195g
During cheese make, the curds are washed with hot water to reach the right scald temperature. This technique is called curd washing and is widely used in gouda production. As a result the cheese will have more sweet and buttery notes. The Schmittkaese ripens for at least 2 months and gets smeared with a red smear solution. This way it obtains a bright orange rind.