Miwa

The refinement with algae wakame recalls the natural saltiness of the cheese and the production area close to the North Sea. “Miwa" is the name of the last Japanese chef who worked at "Pichler", the Hansi's restaurant, to him and their friendship is devoted this cheese. The texture is compact and friable, with salty aromas.

Pairings

Excellent served after a dish made of fish with vintage Riesling wines or served with green tea, spirits aged, jelly beer, capers

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