raw material: silage-free Swiss cow's milk, summer truffles
manufacturing: with raw milk, fit 55%
type of cheese: soft cheese, white mold
age: from 4 weeks

story:
the ingredients for the fantastic filling of this truffle treasure lie dormant in the deepest catacombs of the naturist (frischkäseka house) in the emmental. the «Kaubäuschen Sisters Association» is the guardian of the holy recipes. Production takes place exclusively to the exclusion of the public.

character:
a perfect symbiosis between acid and dominant truffle. a crèmig experience with that certain freshness kick.

playground:
insider tip: wait until the best-before date, then enjoy. for the brave: leave it in the fridge two more days, then enjoy – a dream. tip from till: a perfectly tempered truffle la bouse saves a lot of words.