Grey cheese potted approx 1,6 kg 1 kg Hofkäserei Veider

There are 2 types of grey cheese, granular-creamy and ripened. 

Granular: A curd is made from skimmed milk by heating the whey. 

This is put into a small mould and lightly pressed. 

After about 3 weeks, a compact outer layer has formed. 

On the inside, the cheese is white, grainy and creamy. The taste is subtle and slightly acidic. 

Maturing: The resulting curd is kneaded several times over a period of 2 days. 

In this way, air is continually added to the mass. 

The result is homogeneous ripening throughout the cheese. 

After about 10 days, a solid outer layer has formed. 

The cheese has a yellowish colour with white eyes on the inside. 

The taste varies from slightly spicy to slightly piquant depending on the degree of ripeness. 

Delivery unit: 

1 wheel of approximately 1.6 kg.