
Holtseer Bütt
Traditionally refined in the barrel and cultured by hand. ‘Bütt’ is North German for ‘tub’. Full-bodied flavour thanks to the subtle aroma of the red cultures.
- Matured naturally
- Semi-hard cheese
- Double cream stage
- Matured for at least 4 weeks
- As a waxed 1kg loaf
- Aromatic
- Works well with wine and grapes