Schnebelhorn
Schnebelhorn
| MILK: | thermized COW’S MILK |
| CATEGORY: | Semi-Hard |
| FAT CONTENT: | F.i.Tr. 53% |
| RENNET: | traditional calf stomach |
| AGE: | 8 – 9 months |
| PRODUCER: | Güntensperger Käse |
| REGION: | Saint-Gallen |
| COUNTRY: | Switzerland |
| NOTE: | Spicy, but balanced by tremendous butter and cream. |
| HS: | 0406 9091 994 |
Schnebelhorn continues cheesemaker Reto Güntensperger’s journey as a cheesemaker . A cream added cheese, it is richer and more decadent than most of the cheeses from this cheese-rich region. Named after the region’s highest mountain peak, Schnebelhorn stands out for its elaborate textural and flavor characteristics. Aged 8-9 months, the cheese develops a pronounced level of Alpine cheese spiciness, balanced by tremendous butter & cream. It texture is creamy but slightly gritty.
Cheesemaker Reto Güntensperger grew up in the historic Bodmen dairy, his bed mere steps from the room where his father & grandfather crafted Appenzeller by hand in their 1,500 liter vat. By 1999,
| Ingredients | |
|---|---|
| cow's MILK: 98.1%; salt: 1.80%; starter cultures: 0.09%; rennet: 0.01% | |
| Nutrition facts | Expression per 100 g |
| Energy value | 1863 kJ/ 450 kcal |
| Fat | 34 g |
| of which saturates | 27.3 g |
| Carbohydrate | 0 g |
| of which sugars | 0 g |
| Protein | 25 g |
| Salt | 1.63 g |
**Reference intake of an average adult (8 400 kJ/2 000 kcal) | |
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