This cheese specialty is produced according to a good old tradition by using brewer’s yeast from the Andechs Brewery, which matures in the monastery’s cellars. The longer the time the cheese is given to mature, the more intensive its flavor and aroma. A young cheese is comparatively mild and creamy, a mature one rather strong and intensive in its flavor. The best way to enjoy Andechs Monastery Cheese is together with Andechs bread with a typical Bavarian “Brotzeit”. |
