{"title":"Eiger Bergsteiger","content":"Der Eiger Bergsteiger wird w\u00e4hrend sechs Monaten gepflegt, kommt danach f\u00fcr weitere sechs Monate in den Felsenkeller Gabelspitz, wo er im nat\u00fcrlichen Felsenklima reift. Nach 12 -14 Monaten bekommt der Eiger Bergsteiger seinen rustikalen w\u00fcrzigen Charakter und durch sein Alter bilden sich kleine Salzkristalle im K\u00e4seteig.<table class=\"product-detail-more__declaration\"><tbody><tr><th> <\/th><td><\/td><\/tr><tr><th><\/th><td>Rohstoff: Pasteurisierte Kuhmilch Einteilung: Halbhartk\u00e4se Reifezeit: 12-14 Monate Fett i. 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Eiger Bergsteiger

CHF 6.15

Der Eiger Bergsteiger wird während sechs Monaten gepflegt, kommt danach für weitere sechs Monate in den Felsenkeller Gabelspitz, wo er im natürlichen Felsenklima reift. Nach 12 -14 Monaten bekommt der Eiger Bergsteiger seinen rustikalen würzigen Charakter und durch sein Alter bilden sich kleine Salzkristalle im Käseteig.


	Rohstoff: Pasteurisierte Kuhmilch Einteilung: Halbhartkäse Reifezeit: 12-14 Monate Fett i. Tr. 55%

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4460 Gelterkinden

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Eiger Bergsteiger

CHF 6.15

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