The tangy, semi-hard semi-hard cheese made from pasteurised sheep's milk is particularly convincing due to the real truffle processed in the cheese dough. Also due to its delicate sheep's milk aroma and smooth consistency. Since the truffle has been considered a "diamond" among foods for many centuries, DIE KÄSEMACHER have now processed it as a special highlight in the cheese dough of the popular sheep's cheese speciality - the fresh sheep's milk of the Waldviertel cheese harmonises perfectly with the earthy, aromatic taste of the truffle. The semi-hard semi-hard cheeses from DIE KÄSEMACHER are hand-cheesed and hand-scooped according to traditional Waldviertel recipes. The curd is cut and filled by hand. The subsequent work steps are also mainly carried out by hand. This is how Waldviertel cheese specialities are created piece by piece.

The black truffle contained in the cheese does not lose its flavour when heated. That is why Waldviertel sheep's truffle cheese is particularly suitable for gratinating fine oven dishes or for refining pasta, fish or meat. It is a special highlight on the cheese board and in the cheese counter.

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.