Timmy

Rotholzer Schafcamembert is made by hand from untreated sheep's milk using a gentle heating process with the addition of selected acidifying cultures. Maturation takes place in special maturing rooms with noble mould culture. This gives the cheese its typical mild mushroom-like aroma. The use of sheep's milk results in a cheese with an exceptionally smooth, delicately melting texture. This special cheese is refined with crushed black pepper, which gives it an additional spicy touch.