Ländle Pfeffertaler
With Madagaskar pepper.
The name says it all: Ländle Pfeffertaler - peppery note. Ländle Pfeffertaler is made from the best fresh Alpine milk and matured and cared for in the traditional artisanal manner. Ländle Pfeffertaler is topped with exquisite green Madagascar pepper and receives its slightly peppery flavour during a 3-month maturation process in a natural cellar.
Flowering meadow and herbs as well as milky, creamy notes are playfully enhanced with peppery notes. The firm cheese opens up to a variety of flavours from sour cream and hazelnut to malt components - surrounded by a hearty pepper seasoning. This cheese speciality is both taste-wise and visually a valuable addition to every cheese counter.
Characteristics:
Raw material: Ländle milk, pasteurised, non-GMO
Maturation period: approx. 3 months
Cheese rind: light brown natural rind
Cheese colour/holes: buttery yellow; pea-sized holes
Cheese texture/flavour: compact; peppery note
Fat i.d.m.: Semi-hard cheese, 45% fat i.d.m.
May we introduce: Heidi the cow
High up in Vorarlberg’s mountain pastures, every cow has a name. Here, they graze in lush, green mountain meadows. And that’s precisely what makes our cheese so special.
Heaven on earth
In Vorarlberg, there are plenty of seasonal alpine pastures and “summer residences” for our Ländle cows. They can graze here from June to September, getting their fill of the freshest grass.
Quality starts with the animals’ well-being
Only when the cows feel well-treated, when they get exercise, when their stalls are kept clean and they get the right food – then and only then is the quality of the milk as it should be.
Cheese with pepper
These aren’t just regular peppercorns – Ländle Pfeffertaler is spiced up with Madagascar pepper.
Highest quality
