Ziegel

The farm in which this cheese is manufactured is located at 1600m of altitude and its owner, Karl Oberhollenzer, breeds exclusively Pinzagauer cows. The Ziegel, also known as "the brick", takes its name from the characteristic rectangular shape and from its colors which resemble those of a brown brick. The texture is elastic, with aromas of melted butter and undergrowth.

Pairings

Aromatic white wines, medium-bodied red wines, grated on toasted bread.

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