Landbueb würzig

For its production cow’s milk from the region is being used, from cows without silo feeding. This first-class cheese is made according to an old recipe and our own cultures. The milk produces a spicy and full-bodied semi-hard cheese. It matures at least 6 months in the cheese cellar, where it is salted and turned by hand.

Käserei Hungerbühler 9604 Oberrindal

Type: medium-hard cheese  · Ingredients: cow’s milk
Shape: round, 30 cm in diameter  · Weight: 6.5 – 7.5 kg
Rind: smear-ripened  ·  Holes: 5-6 mm
Ripening: about 6 months ·  Shelf life: 4 weeks
Suitable for: cold cuts, cheese dishes
ID: CH 5124

Fat content: 52 %
Firmness: 57-63 %


100g contain:

  • Caloric Value: 1686 kJ (403 kcal)
  • Fat: 35 g
  • Saturated Fatty Acids: 20 g
  • Carbohydrates: 0.5 g
  • Sugar: 0 g
  • Proteins: 24 g
  • Salt: 1.5 g