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Berggipfeltraum
Semi-hard cheese made from Swiss cow milk with 50% in dry matter. Creamy and fine with an aromatic note. A versatile eating cheese and perfect companion as a refinement in kombo with the fondue
Other Käserei Hüpfenboden’s products
In 2001, the Hüpfenboden cheese cooperative elected Bernhard Meier to succeed his father Ernst as milk buyer. He was born with a love of his profession and is a master cheesemaker by passion. This is not a matter of course, however, as his interests have always been wide-ranging. Bernhard Meier spends his scarce free time riding his motorcycle, skiing, eating, drinking fine wine and traveling.
Ingredients: Fresh regional milk, Swiss salt and daily cultivated lactid acid bacteria
Nutrition Facts (100 g): energy 1589 kJ (383Kcal), fat 31 g (of which syturated 19 g), carbohydrartes 0 g (of which sugar 0 g) , proteins 26 g, salt 1.8 g
The producers prepare your order and they will send it to you themselves
The producers prepare your order and they will send it to you themselves
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