The peculiarity of Atta cheese is that it ripens in the depths of the Atta-Höhe in Attendorn, the largest stalactite cave in Germany. At a constant temperature of 9 degrees Clesius and a humidity of 95%, the cheese is stored in peace and darkness - conditions that cannot be produced artificially and which have a special effect on the cheese. Three months is needed for the cheese made from regional milk to ripen. Once a week it is washed with salt water to prevent mold, otherwise the cheese matures in peace, developing its unique spicy-delicate flavor and idiosyncratic perforation. And so it becomes a unique regional specialty.
You can buy the cheese in selected specialty stores, via the homepage and directly at the Atta-Höhle.
(Text: Atta cheese dairy)