Ländle Mostkäse
Treated with mashed apple and pear.
Our Ländle Mostkäse is an elegant interpretation of cider-based cheeses. Ländle Mostkäse is made from the best fresh Alpine milk and matured and cared for in the traditional artisanal manner. During a 3-month maturation period in a natural cellar, it is cured with apple or pear cider at least 2 times a week, which gives the cheese its characteristic straw-yellow rind.
Ländle Mostkäse exhibits a delicately spicy aroma of cream and malt with a mild apple and pear note. Cream, roast components and an elegant touch of citrus harmoniously nestle upon the palate. The cheese is characterized by its smooth, firm consistency.
awarded with World Cheese Award 2021/22
Characteristics:
Raw material: Ländle milk, pasteurised, non-GMO
Maturation period: approx. 3 months
Cheese rind: straw-yellow natural rind
Special feature: refined weekly with apple or pear wine
Cheese colour/holes: straw- to peach-yellow; occasional holes
Cheese texture/flavour: smooth and compact; reminiscent of cream, delicate notes of apple and pear
Fat i.d.m. Semi-hard cheese, 50% fat i.d.m.
The secret ingredient in top quality? Time
It’s a long way from the cow to our natural cellar. Once they arrive, our cheese wheels get everything they need: TLC and time. Because enjoyment should never be rushed.
Handiwork provided with TLC
Treating the cheeses by hand and weekly refining with apple and pear wine is a labour of love for our staff.
Ageing makes the difference
Our speciality cheeses are stored on original pine boards and checked regularly.
Cheesemaker with a calling
Our cheesemaker Daniel has been a part of the Ländle team for more than five years. He simply loves cheese.
Highest qualtity
