Swiss Rahmlaib (pasteurized)
Creamy texture, mild flavor, and versatile. A cheese that always fits.
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Properties
Cheese type
Semi-hard cheese
Milk
Cow's milk
Fat in dry matter (FDM)
min. 55%
Maturation
min. 4–5 months
Taste
mild and creamy
Origin
Switzerland
Allergens
Milk
