Andreas Hofer Jubilee Cheese is a traditionally produced hard cheese speciality. It is ripened for at least 6 months in the cheese cellar and carefully treated with red cultures throughout this period. This gives the cheese its mildly piquant flavour and smooth texture.
White protein crystals are a mark of quality of a particularly long-ripened mountain cheese.
Energy | kJ / kcal |
Fat | g |
of which saturated fat | g |
Carbohydrate | g |
of which sugar | g |
Protein | g |
Salt | g |