This is a soft, ripened cheese with a mould rind, flavoured with crushed green pepper (approx. 1 %), which does not overpower the cheese’s flavour but adds a subtle piquancy and aromatic character. The cheese is ideal both for eating on its own and for use in hot and cold dishes.

🍽️ Taste and experience

✔️ Flavour: creamy, delicately spicy with a peppery note that enhances the traditional Hermelín flavour.
✔️ Texture: soft and melt-in-the-mouth — typical of Hermelín, but with a playful peppery flavour at its core.
✔️ Experience: excellent as a starter, snack or part of a cheese platter — particularly when paired with wine, fruit or crispbread.

🧾 Ingredients and allergens

Main ingredients:

• Milk

• Crushed green pepper (~1 %)

• Salt

• Lactic acid bacteria

• White mould (Penicillium candidum)

Allergens:
✔️ Contains milk and milk products — not suitable for people with a milk allergy.

📊 Nutritional values (per 100 g)

(approximate, based on product descriptions)

• Energy: ~1,361 kJ / 328 kcal

• Fat: ~28 g

  • of which saturated fatty acids ~19 g

• Carbohydrates: ~1.1–2.5 g (of which sugars ~0.5 g)

• Protein: ~17–18 g

• Salt: ~1.39–1.6 g

🍽️ Uses in the kitchen

✔️ On bread: serve on bread, a baguette or crackers with a peppery flavour.
✔️ Cheese platter: pair with fruit (pears, grapes) and nuts — the pepper complements other flavours beautifully.
✔️ In hot dishes: bake briefly with honey or cranberries, for example — the pepper will bring out the aromatic depth.

💡 Tip: Allow the cheese to come to room temperature for 30–60 minutes before serving, so that the pepper’s aroma and the cheese’s creamy texture can develop fully.