RAUCH - Hexerkäse N°3

Smoking is an ancient process for preserving and flavoring food, mainly fish and meat. It also works with cheese. There are already numerous types of cheese like this. However, there is a small but subtle difference with RAUCH - Hexerkäse N°3. Here, it is not just the cheese that is smoked, but the fresh hay milk. This typical smoky aroma, very subtle but always present, can be smelled and tasted with every bite.

Goes well with a full-bodied beer or a fine wine and fresh bread.