This delicate, fine-creamy Gupferl made from 100% sheep's milk is produced according to an old tradition and is one of the first products of DIE KÄSEMACHER. Lower Austria, along with Upper Austria, is one of the provinces with a long tradition of fresh cheese. This Waldviertel fresh cheese speciality is particularly light and mildly acidic in taste, which is why the Gupferl is especially popular in the summer months. In Austrian wine taverns, the Gupferl is mainly served as a light dish with kernel oil and vinegar. However, the Schaffrischkäsegupferl from DIE KÄSEMACHER is also popular as an appetiser or in combination with honey or sweet fruits as a light dessert.

The Gupferl is mainly served as a light dish with kernel oil and vinegar! However, DIE KÄSEMACHER's Schafsgupferl is also popular as a starter or in combination with honey or sweet fruits as a light dessert! An insider tip is to use it in place of cream.

About the manufacturer:

With a lot of love and according to proven tradition, DIE KÄSEMACHER produce a wide variety of cheeses and antipasti specialities in the unspoilt high plateau of the Waldviertel.

The prerequisite for this is careful milk production in harmony with nature. The master cheesemakers refine this valuable raw material by hand into fine cheese specialities.

When it comes to the raw materials, the company consistently pays attention to the best quality, and throughout the entire production process, a mindful approach to resources is particularly important to the traditional company.

Whether semi-hard cheese, cream cheese preparations or antipasti specialities, with the sustainable product creations of DIE KÄSEMACHER you can enjoy the Waldviertel at its best day after day.