Whey vinegar 0.5 l (16.90 fl. oz.)

Description

FRESH WHEY AND A LOT OF FLAIR
The production of this fine vinegar condiment takes time, the best whey and a lot of flair in processing. After around two weeks of fermentation, we remove the fermented whey from the yeast and leave it to rest for a while. Vinegar cultures then convert the fermented whey into the pleasantly mildly acidic tasting vinegar seasoning. The gentle processing method preserves all the important ingredients and guarantees optimum development of the aromas. This specialty is produced in the Algund Alpine dairy near Bolzano in South Tyrol. Oil tip: grape seed oil, olive or walnut.