Kugelkase is a cheese that comes from Austria and is made from cow's milk. It is a creamery, balls-shaped cheese with pepper, caraway seeds and paprika added so that the curd becomes infused with their aroma. The maturation lasts for 2 to 3months.
Milk: cow milk
Texture: soft
Fat content: 40 %

Mondseer, also known as Schachtelkase, is made in Austria, Salzburg. It is a pressed, semi-hard, washed-rind cheese which is close to Munster or Limburger despite its relative hardness. Mondseer has a slightly spicy aroma and sweet-sour taste. The maturation lasts from two to three months and the fat content is 45%.
Milk: cow milk
Texture: semi-hard
Fat content: 45 %

A milder form of Limburger, but with a stronger flavor. This kind of cheese is delicious on sandwiches and with crackers. It has a white and golden color. Its flavor is tangy, mild and pungent. Schloss has a semi-firm and creamy texture. It's taste depends on how ripe it is.
Milk: cow milk
Texture: semi-hard
Fat content: