Wiggensbach
| Red Casanova (Roter Casanova) is a double-cream, semi-soft washed-rind cheese produced by the Bio-Schaukäserei Wiggensbach cooperative in Bavaria from organic Brown Swiss hay milk. Renowned for its rich, velvety texture, aromatic rind, and balanced flavor, it features controlled ripening, brick cellar affinage, and either animal or microbial rennet. Recognized with multiple Bavarian awards, its production emphasizes transparency and cooperative farmer empowerment. Nutritionally, it is high in fat and protein but nearly lactose-free. Best served at room temperature, it pairs well with white wines or beer and exemplifies modern Bavarian artisanal cheesemaking. | |
| Country | Germany |
| Milk | Cow |
| Rennet | Variable |
| Heat Treatment | Pasteurized |
| Texture Profile | Velvety |
| Flavor Profile | Sweet Cream, Fresh Butter, Shallot, Roasted Onion, Umami |
| Wine Pairings | Riesling, Silvaner, Gewürztraminer |
| Beer Pairings: | Bock, Doppelbock, Wheat Beer |
| Food Pairings: | Unknown |
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WIGGENSBACH