
Erlebnis Sennerei Zillertal
Erlebnissennerei Zillertal Chilli-PaprikaExperience
150 g7 DAYS AVERAGE FRESHNESS
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We source locally for the freshest groceries you can trust.
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Erlebnis Sennerei Zillertal Chili-Paprika Adventure
The fiery temptation made from the finest hay milk and exquisite ingredients! This spirited cheese grants you a piquant taste experience and brings variety to your snack platter. Every bite becomes an adventure for your palate – let yourself be tempted!
About the manufacturer:
Erlebnis Sennerei Zillertal is known for its high-quality hay milk products, which are made from 100% GMO-free hay milk from regional farms.
The range includes cheese, yoghurt, butter, milk and other dairy products, which are produced traditionally and without artificial additives. The unique taste, which is created by the natural feeding of the animals with fresh grass, herbs and hay, is particularly noteworthy.
What distinguishes Erlebnis Sennerei is its focus on transparency, regionality and sustainability.
Cooperation with local farmers, species-appropriate animal husbandry and environmentally friendly production methods are the focus. Visitors can follow the entire production process in the glass manufactory and experience how quality is created from the pasture to the finished product.
In addition, the company focuses on promoting traditional craftsmanship and offers a real piece of Zillertal in its own restaurant and farm shop.
Durability
Käsezubereitung aus Schnittkäse 45% Fett i. Tr. aus Heumilch g.t.S., mit Chili und Paprika
Zutaten: HEUMILCH g.t.S., unjodiertes Speisesalz, 1,2% Paprika rot und grün, tierisches LAB, 0,06% Chili geschrotet, Mikroorganismenkulturen
Gekühlt lagern bei +4°C - +8°C; Nach dem Öffnen gekühlt lagern und innerhalb von 2-3 Tagen verbrauchen
Zum direkten Verzehr geeignet
Nutritional values per 100 g
Energy value | 1478 kJ/356 kCal |
Fats | 28 g |
including saturated fatty acids | 18 g |
Carbohydrates | 0 g |
including sugars | 0 g |
Protein | 26 g |
Salt | 1.5 g |
Fibre | g |
Allergens
Milk |