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||1569 kJ / 378 kcal|
|of which saturated fat||19 g|
|of which sugar||0 g|