A semi-firm, raw cow’s milk cheese with an ivory paste coated with five types of cracked peppercorns. Fresh hay, cream and slightly floral notes lead the experience, followed by the kick of pepper!
The cheese was created for Germany’s Michelin star Schattbuch restaurant in Amtzell in the Allgu. That’s no coincidence: cheesemaker Albert Kraus (of Hofkaserei Kraus) is a big fan of the restaurant’s innovative cuisine and the restaurant’s employees love the cheeses from his farmstead dairy.
After a lot of “talking shop” together during a few dinners, this completely new creation came about. The starting point is a traditional Allgu semi-hard cheese of the best Kraus quality, which is then refined with five very special types of pepper selected by the Restaurant Schattbuch team.
That makes it something really special, also as a partner to wine! Pair with crisp and aromatic whites like Godello, Albarino or Muscat, as well as low-tannin reds like Frappato or Shciava (aka Vernatsch, aka Trollinger). Plays well with our Coppa and Finocchiona salumi as well!
