Urstrom Kaese | Schmittkäse min 195g


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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.