Hintergrundbild - Bodenseekäse
Käselaib Bodenseekäse

Bodenseekäse

gentle, creamy

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Bodenseekäse

Our «Bodenseekäse» takes six to eight weeks to mature and develop its mild and creamy subtlety. We regularly check how much it has ripened, both manually and by using our instinct. Our «Bodenseekäse» is the unique result of our passion for cheesemaking and the perfect raw ingredient. Ultra mild and creamy – sheer indulgence. Wonderfully light and delicate, this cheese takes center stage on any cheeseboard or breakfast table. An homage to the beautiful landscape of our Lake Constance.

Highlights

  • maturation period circa 6 weeks
  • gentle, creamy
  • produced with Swiss raw milk

Semi-hard Swiss cheese / minimum 55% fat in dry matter / the rind is formed using a natural smear ripening process

100g contain:
Energy 1730 kJ (414 kcal)
Fat 34.0g
of which saturates 21.0g
Carbohydrate < 0.1g
of which sugars 0.0g
Protein 26.0g
Salt 1.5g
Net quantity wheel approx. 6-7kg, cheese round with a 30cm diameter, 8-10cm in depth
Food-Fotografie mit Käsestücken vom Bodenseekäse der Käserei Studer.
Fact sheet Bodenseekäse

Want to find out more about our delicious cheeses? Download our fact sheet that tells you all you need to know about cheese.

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Cheesy pasta ribbons

Käsegenuss mit Käsespätzle, das Rezept mit Käse

Spring Bites

Käserezept, Frühlingsschnitten vom Sternekoch

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Brioche mit Trüffel, Käserezept von Christian Kuchler
More cheese recipes

Have we sparked your interest in delicious cheese recipes? Then browse at your leisure in our recipe database for further culinary highlights. Whether vegetarian or with fresh meat, whether for lunch or a gala dinner, whether as a starter or as a main course: our cheeses make every recipe and every occasion something very special!

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Käsestück Alter Schweizer auf Holzbrett vor einem grossen Käselaib.
A unique selection – our cheeses

The cheeses from Studer specialty cheesemakers cover the whole flavor spectrum – from mild to sharp, delicate to fiery, smooth to piquant. Discover the variety our cheeses have to offer.

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