GenussJäger (pleasure hunter)
Maturity period: at least 9 months, at least 8 months in the natural bunker
Rawmilk cheese developed with a Swiss cheesemaster. The first month, this cheese is maintained and stored in the cheese factory. Then the cheese comes into the bunker, where ripes for at least 8 months. The unique climate in the bunker gives the cheese its creamy cheese dough, its fine spicy notes paired with milky creamy notes and an unmistakable rawmilk character.