Red Casanova by Wiggensbach

Monograph: Red Casanova (Roter Casanova) – A Comprehensive Analysis of Production, Affinage, and Market Positioning within the Bavarian Organic Dairy Sector

1. Introduction and Executive Overview

The contemporary landscape of European artisan cheese is characterized by a dynamic tension between the preservation of ancient traditions and the necessity for modern innovation. Within this context, the Red Casanova (known domestically as Roter Casanova) emerges as a singular case study of how a cooperative-based production model can successfully leverage regional terroir, specific bovine genetics, and distinct microbial ripening techniques to create a product that competes on the global stage. Produced by the Bio-Schaukäserei Wiggensbach in the Oberallgäu region of Bavaria, Germany, Red Casanova is a semi-soft, washed-rind cheese defined by its decadent texture—classified as Doppelrahmstufe or double cream—and its complex, aromatic rind profile.
This monograph serves as an exhaustive technical and sensory dossier on the Red Casanova. It is designed for dairy technologists, affineurs, specialty food distributors, and culinary professionals who require a granular understanding of the product’s life cycle—from the soil microbiology of the Wiggensbach pastures to the enzymatic proteolysis that occurs during its maturation in brick cellars. The analysis draws upon technical specification sheets, distributor colloquies, regulatory frameworks regarding Heumilch (Hay Milk), and sensory evaluation data to construct a definitive reference document.

1.1 Product Identity and Classification

Red Casanova is legally classified under German cheese regulations as a halbfester Schnittkäse (semi-soft slicing cheese) with a fat content in dry matter (F.i.Tr.) ranging between 60% and 70%. This places it in the upper echelon of richness, sharing rheological characteristics with French triple-crèmes like Brillat-Savarin, yet structurally distinct due to its washed-rind processing. The cheese is produced exclusively from pasteurized organic cow's milk, specifically sourced from Brown Swiss (Braunvieh) herds, which are renowned for their favorable protein-to-fat ratios.
The cheese is formatted as a square or rectangular wheel (loaf), typically weighing approximately 2.5 kg to 2.7 kg (5.5 lbs) in its bulk format for food service and counter service. This large format is significant; unlike smaller washed-rind cheeses (e.g., Époisses or Munster) which ripen rapidly and often liquefy entirely, the larger thermal mass and volume of the Red Casanova allow for a more controlled, gradient ripening. The rind is treated with Brevibacterium linens and other coryneform bacteria, resulting in a characteristic orange-red pigmentation and a savory, pungent aroma profile that belies the sweet, mild creaminess of the interior paste.

1.2 Market Positioning and Critical Acclaim

In a market often dominated by industrial conglomerates, Red Casanova represents the "value-added" strategy of the Wiggensbach cooperative. By processing their own milk rather than selling it as a commodity, the farmers capture the premium associated with artisan branding. The cheese has achieved notable success, evidenced by its recurring recognition as a "Bayerischer Käseschatz" (Bavarian Cheese Treasure) in both 2022 and 2023. This award, bestowed by the Bavarian State Ministry of Food, Agriculture and Forestry, validates the cheese not merely as a commercial product but as a cultural artifact representing the high standards of Bavarian organic agriculture (Bio-Siegel, Biokreis).
The strategic naming of the cheese—"Red Casanova"—signals a departure from traditional, stoic nomenclature often found in the Alps (e.g., Bergkäse, Alpkäse). The name evokes seduction, referring to the cheese's alluring creamy texture and its "stinky" but charming aroma, positioning it to appeal to a younger, more adventurous demographic of cheese consumers who seek intense sensory experiences.

2. Institutional Context: The Bio-Schaukäserei Wiggensbach

To fully grasp the technical parameters of Red Casanova, one must analyze the institutional framework of its producer. The cheese is not the output of a singular farmstead but the result of a coordinated cooperative effort designed to resist the economic pressures of the early 21st-century dairy market.

2.1 The Cooperative Genesis and the 2003 Crisis

The Bio-Schaukäserei Wiggensbach was established in 2003, a period marked by significant volatility in European milk prices. Conventional supply chains were increasingly pushing small-scale organic farmers to deliver their high-quality milk to large industrial processors. In these massive aggregations, the specific qualities of the Wiggensbach milk—derived from hay-feeding and pasture grazing—were diluted among millions of liters of standard organic milk. This commoditization meant the farmers had "very little say in the final outcome for the raw material they had worked tirelessly to keep at such a high quality".
Eight local farmers in Wiggensbach, a pre-alpine municipality in the Allgäu region, responded to this loss of agency by forming a cooperative (Genossenschaft). Their objective was vertical integration: to own the means of production and transformation. By constructing their own dairy, they could ensure that the premium price of their final product—cheese—flowed directly back to the primary producers, sustaining the economic viability of small-herd, pasture-based agriculture. Today, the dairy processes over three million liters of organic hay milk annually, a scale that allows for professional consistency while maintaining artisanal oversight.

2.2 The "Gläserne Produktion" (Transparent Production) Philosophy

The facility operates as a "Schaukäserei" (show dairy), a concept that integrates tourism, education, and production. The architecture of the plant is designed with transparency as a functional requirement. Visitors are encouraged to tour the facility, viewing the copper vats, the molding stations, and the aging cellars through glass partitions.
This transparency serves a dual purpose:

Consumer Trust: In the organic sector, provenance is the primary driver of value. By allowing consumers to physically witness the cleanliness of the process and the care taken by the cheesemakers, the cooperative builds a robust brand loyalty that justifies the premium price point of cheeses like Red Casanova.
Quality Control Enforcement: The visibility of the production floor acts as a continuous, informal audit. Cheesemakers operate under the gaze of the public, which enforces rigorous adherence to hygiene and artisanal protocols. There are no "hidden corners" in the production of Red Casanova.

2.3 Leadership and Philosophy: Franz Berchtold

The operational and creative direction of the dairy is led by Franz Berchtold, the Managing Director and Master Cheesemaker. Berchtold’s philosophy is rooted in the minimal manipulation of superior raw materials. In interviews, he emphasizes that the quality of Red Casanova is determined primarily in the stable and the pasture, not just in the vat.
Berchtold was instrumental in the development of Red Casanova. He sought to create a cheese that utilized the high fat content of the local milk to create a texture of "unmistakable and unique creaminess" (unverwechselbare und einmalige Cremigkeit). His approach combines traditional Allgäu methods (such as the use of brick cellars) with modern sensory design, aiming for a cheese that balances the rustic "funk" of the rind with a sophisticated, elegant interior.

3. Raw Material Science: The Ecology of Heumilch

The singular defining variable of Red Casanova is its raw material: Organic Hay Milk (Bio-Heumilch). Understanding the biochemistry of this milk is essential to understanding the cheese's texture, flavor, and fermentation dynamics.

3.1 Regulatory Framework: Heumilch g.t.S.

"Heumilch" is not a marketing colloquialism; it is a Traditional Speciality Guaranteed (TSG/g.t.S.) protected by European Union law. The Bio-Schaukäserei Wiggensbach adheres strictly to these regulations.
The Core Prohibition: Silage. The fundamental rule of Hay Milk production is the absolute prohibition of fermented fodder (silage). In conventional dairy farming, corn or grass is fermented in silos to preserve it for winter feed. While efficient, silage has a detrimental side effect for cheesemaking: it is a breeding ground for spores of Clostridia bacteria, particularly Clostridium tyrobutyricum.
If present in milk, Clostridia spores can survive pasteurization. During the aging of cheese, they germinate and metabolize lactate into butyric acid (which smells of rancid vomit) and hydrogen gas. This gas production causes the cheese to bloat and crack, a defect known as "late blowing" (Spätblähung). Because Red Casanova is a washed-rind cheese with a delicate structure, gas formation would destroy the paste integrity. By using exclusively silage-free Hay Milk, Wiggensbach virtually eliminates the risk of Clostridia contamination, allowing them to age the cheese without adding high levels of nitrates or lysozyme to suppress the bacteria.

3.2 Seasonal Variation and Fatty Acid Profiles

The diet of the Wiggensbach cows shifts with the seasons, creating subtle variations in the milk that the cheesemakers must account for.

Summer (Pasture): Cows graze on fresh grass and alpine herbs. Fresh grass is rich in beta-carotene, which is fat-soluble. This results in a Red Casanova with a deeper yellow paste during the summer and autumn production months. Furthermore, fresh pasture milk is significantly higher in unsaturated fatty acids, particularly Omega-3s and Conjugated Linoleic Acid (CLA). These unsaturated fats have lower melting points, contributing to a softer, more fluid texture in the finished cheese.
Winter (Hay): Cows are fed sun-dried hay. The milk becomes whiter as beta-carotene levels drop (unless preserved in high-quality hay). The fat becomes slightly harder due to a higher proportion of saturated fatty acids. To maintain the "velvety" consistency of Red Casanova year-round, the cheesemakers may adjust the cream enrichment ratios or the ripening temperatures.

3.3 The Brown Swiss Advantage

The cooperative relies on the Brown Swiss (Braunvieh) breed, a cow historically adapted to the steep slopes and climate of the Allgäu.

Kappa-Casein B Variant: Brown Swiss milk is genetically noted for a high frequency of the Kappa-Casein B variant. This protein genetic marker is associated with faster coagulation times and a firmer, more syneresis-efficient curd structure. For a high-moisture cheese like Red Casanova, a stable curd network is vital to prevent the wheel from collapsing under its own weight during the washing process.
Fat-to-Protein Ratio: The breed produces milk with a naturally high fat content (often >4%) and high protein content. This natural richness provides the ideal base for a double-cream cheese, requiring less external cream addition than would be necessary with Holstein milk.

4. Production Technology and Engineering

The transformation of liquid milk into the semi-soft Red Casanova involves a precise sequence of thermal and enzymatic treatments. This section deconstructs the manufacturing flow.

4.1 Pasteurization and Thermal Treatment

While many traditional washed-rind cheeses are made from raw milk, Red Casanova is produced from pasteurized milk. This decision is driven by food safety and consistency. High-moisture, low-acidity cheeses (pH > 5.0) are susceptible to the growth of Listeria monocytogenes. Pasteurization eliminates potential pathogens, creating a "clean slate" for the specific ripening cultures to work without competition from wild flora. The pasteurization is likely a High-Temperature Short-Time (HTST) process, optimized to ensure safety while minimizing the denaturation of whey proteins, which could otherwise impair curd syneresis.

4.2 Standardization: The Double-Cream Matrix

Red Casanova is a Doppelrahmstufe cheese, requiring a Fat in Dry Matter (F.i.Tr.) of 60-70%.

The Mechanism of Enrichment: After pasteurization, the milk is standardized by adding organic cream (Bio-Rahm). This is a critical rheological intervention.
Interference with Protein Networks: In a lower-fat cheese, casein micelles link together to form a dense, elastic mesh. When excess fat is introduced, the fat globules become physically trapped within the casein network. They act as inert fillers or "spacers," preventing the protein strands from bonding too tightly.
Result: This structural interference is the direct cause of Red Casanova's "melting" mouthfeel. The protein network is loose and easily fractured by the shear force of the tongue, releasing the fat and flavor compounds instantly.

4.3 The Rennet Controversy: Animal vs. Microbial

A detailed examination of the research material reveals a significant divergence in the specification of the coagulant (rennet) used for Red Casanova.
The Data Conflict:

Source A (US Import Specs): The "Maker to Monger" technical sheet, utilized by Columbia Cheese (the US importer), explicitly lists the rennet as "Traditional calf stomach". This refers to animal rennet containing natural chymosin.
Source B (German Domestic Specs): Multiple German organic retailers (Biolesker, Bioladen, Querbeet) and databases (Ecoinform) identify the rennet as "mikrobielles Lab" (Microbial Rennet) or "Vegetarian Rennet".

Analytical Synthesis: This discrepancy likely reflects a market-segmentation strategy or a formulation shift.

Hypothesis 1: Export Formulation. It is possible that batches destined for the US market use animal rennet. Animal rennet generally produces a stronger curd network that retains moisture better and withstands the rigors of trans-Atlantic shipping and extended shelf life more effectively than microbial rennet, which can sometimes lead to bitterness or premature proteolysis in long travel conditions.
Hypothesis 2: Domestic Organic Preference. The German organic market is heavily overlapped with vegetarian consumerism. Using microbial rennet (typically derived from the fermentation of Rhizomucor miehei) allows the cheese to be marketed as "Vegetarian," a crucial selling point in domestic "Bioladen" (organic shop) channels.

Operational Implication: Professional mongers must verify the batch specificities. However, the prevalence of the "microbial" listing in current German data suggests that the standard production is likely vegetarian, and the US spec sheet may be outdated or reflecting a niche export recipe.

4.4 Curd Handling and Molding

Following coagulation (approx. 30-45 minutes), the curd is cut. For a semi-soft cheese like Red Casanova, the curd grains are cut relatively large—likely the size of walnuts or hazelnuts.

Syneresis Control: Larger curd grains have a smaller surface area-to-volume ratio, meaning they expel whey more slowly. This retains high moisture content in the final cheese.
Molding: The curds are ladled into square forms. Unlike hard cheeses, Red Casanova undergoes little to no mechanical pressing. The weight of the curd itself provides the pressure (self-pressing). This gentle handling preserves the moisture necessary for the smear bacteria to thrive on the rind.
Brining: The formed wheels are submerged in a brine bath. This establishes a salt content of approximately 1.5%. The salt draws out surface moisture (creating a rind) and selectively inhibits spoilage bacteria while favoring the salt-tolerant Brevibacterium linens.

5. Affinage: The Biochemistry of the Brick Cellar

The maturation (affinage) of Red Casanova is a biological race between the development of the rind and the proteolysis of the paste. The cheese is aged for a relatively short window—5 to 7 weeks—but this period is biologically intense.

**5.1 The Ziegelnaturkeller (Brick Cellar) Environment**

Bio-Schaukäserei Wiggensbach utilizes a Ziegelnaturkeller—a cellar constructed from natural brick.

Thermodynamics of Brick: Unlike concrete, which is impermeable, brick is porous and hygroscopic. It acts as a natural humidity buffer. When the cellar is too humid, the bricks absorb moisture; when it is dry, they release it.
Microbial Habitability: This creates a stable relative humidity (RH) of 90-95%, which is the absolute requirement for the growth of the red smear cultures. If the humidity drops, the rind will dry out and the B. linens will die; if it rises too high (100%), the cheese typically rots or develops "slip skin." The brick cellar maintains the "Goldilocks" zone naturally.

**5.2 The Washed Rind Ecosystem (Rotkultur)**

Red Casanova is a Rotschmierkäse (Red Smear cheese). Its rind is not a static wrapper but a living biofilm.

Phase 1: Yeasts. In the first days after brining, the cheese surface is acidic (pH ~4.6-4.9). Yeasts such as Geotrichum candidum or Debaryomyces hansenii colonize the surface. They metabolize the lactate (lactic acid) producing CO2 and water. This raises the pH of the rind surface towards neutrality (pH 6.0-7.0).
Phase 2: Brevibacteria. Once the pH is neutralized, the environment becomes hospitable for Brevibacterium linens and other coryneform bacteria. These are the "Red Casanova" agents. They are obligate aerobes (require oxygen) and halotolerant (salt-loving).
Washing Protocol: The affineurs wash the cheeses regularly with a brine solution (Schmiere). This washing disrupts mold growth (like Penicillium), distributes the bacteria evenly, and keeps the rind moist.

5.3 Enzymatic Proteolysis and Texture Development

As the B. linens colony matures, it secretes extracellular proteolytic enzymes. These enzymes migrate from the rind into the center of the cheese.

Casein Breakdown: The enzymes break the peptide bonds of the casein network. As the protein chains are snipped into shorter peptides and amino acids, the structural integrity of the curd weakens.
Centripetal Ripening: This process happens from the outside in. A young Red Casanova might have a firm, chalky center (heart) and a gooey exterior. A fully ripe one is uniform. The high fat content aids this process by keeping the paste soft even before full proteolysis occurs.
Flavor Generation: The breakdown of proteins generates free amino acids (savory/umami taste). Concurrently, lipases (enzymes that break down fat) liberate fatty acids, which can oxidize into methyl ketones and thioesters—compounds responsible for the aromatic complexity (broth, cream, spice) of the cheese.

6. Sensory Profiling and Organoleptic Assessment

Red Casanova is designed to be a sensory experience of contrasts. The following profile aggregates descriptors from mongers, critics, and producer notes to create a standardized sensory wheel.

6.1 Visual Analysis

Rind: The rind presents a vibrant aesthetic, ranging from salmon-pink to a deep, rusty orange-red. The color is derived entirely from the carotenoids produced by the B. linens bacteria; no artificial dyes are used. The surface should be slightly tacky or wet (indicating health) but not slimy.
Paste: The interior exhibits a color shift from the rind. It is a pale straw to butter-yellow, depending on the season (summer milk = yellower due to grass-fed beta-carotene).
Structure: The paste is marked by "fine Bruchlochung". These are small, irregular mechanical openings where the curd grains didn't fully fuse. They are not round gas holes (eyes) like in Emmentaler; they are jagged slits that glisten with moisture and fat.

6.2 Rheology (Texture and Mouthfeel)

The texture is the cheese's hallmark.

Velvety (Samtig): This is the most consistent descriptor. The high fat content (70% F.i.Tr.) ensures the cheese coats the mouth instantly.
Melting Point: The fat matrix is semi-solid at room temperature but liquefies immediately at body temperature (37°C). This creates a sensation of rapid melting.
Rind vs. Paste: The rind offers a slight "snap" or resistance—a textural boundary—that gives way to the soft interior. This interplay is crucial; if the rind is too thick or chewy, it ruins the experience. Red Casanova is noted for a "tender but firm" rind.

6.3 Aroma and Flavor Spectrum

The aroma profile is distinct from the flavor profile, a common trait in washed-rind cheeses.
Table 1: Sensory Descriptor Matrix

Synthesis: The cheese smells stronger than it tastes. The "funky and spicy notes" of the rind are "mellowed" by the "intense flavors of butterfat and sweet cream" in the paste. The result is a cheese that is approachable yet complex; the cream acts as a buffer, preventing the bacterial pungency from becoming aggressive or bitter.

7. Dietary and Nutritional Implications

While Red Casanova is an indulgence product, its nutritional profile is relevant for dietary planning.

7.1 Nutritional Breakdown (per 100g)

Based on aggregated retailer data :

Energy: ~446 kcal (1864 kJ). This is a high-energy food, owing to the fat content.
Fat: ~40g (absolute). Of this, ~27.7g are saturated fats. However, due to the use of Hay Milk, a significant portion of the remaining fats are likely mono-unsaturated (oleic acid) and poly-unsaturated (Omega-3s), which are nutritionally superior to fats from silage/corn-fed milk.
Protein: ~18g. This provides a substantial protein source, though less than hard cheeses like Parmesan (which can be 30g+).
Carbohydrates: <0.1g. The cheese is virtually lactose-free. The fermentation process converts almost all milk sugar (lactose) into lactic acid. It is suitable for those on ketogenic or low-carb diets.
Salt: ~1.5g. This is a moderate salt level, necessary for the rind chemistry and flavor potentiation.

8. Gastronomy and Pairing Dynamics

The pairing of Red Casanova requires an understanding of contrasting forces: Fat vs. Acid and Rind vs. Tannin.

8.1 The "Red Wine" Fallacy

Conventional wisdom often suggests red wine with cheese. For Red Casanova, this is generally a mistake.

The Clash: Red wines contain tannins (polyphenols). Tannins bind with proteins and fats. When paired with a washed rind (which is alkaline and full of bacterial compounds), tannins often clash, creating a metallic, tinny, or bitter flavor in the mouth.
The Exception: If red wine is non-negotiable, it must be low-tannin and high-fruit, such as a Pinot Noir (Spätburgunder) or Gamay (Beaujolais).

8.2 The White Wine Solution

White wines are the chemically superior match.

Riesling: A dry or off-dry (Feinherb) German Riesling is the terroir-appropriate pairing. The high acidity of Riesling cuts through the 70% fat content, cleansing the palate. The stone fruit notes (apricot/peach) harmonize with the sweet cream of the cheese.
Silvaner: Specifically noted in regional pairings, Silvaner (common in Franconia and Graubünden) offers an earthy, vegetal profile that complements the "onion/shallot" notes of the cheese rind.
Gewürztraminer: For a bolder pairing, the aromatic intensity (rose, lychee) of Gewürztraminer can stand up to the "stink" of the rind, creating a sweet-savory interplay.

8.3 Beer: The Unsung Hero

Beer is arguably the best pairing for washed-rind cheeses.

Carbonation: The bubbles in beer act as a mechanical scrubbers, lifting the heavy fat film from the tongue and refreshing the palate for the next bite.
Bock/Doppelbock: Dark German lagers (Bock) have caramelized malt sugars (Maillard reaction products). These flavors bridge perfectly with the "roasted onion" and "meat broth" notes of the Red Casanova. It is a savory-on-savory pairing.
Wheat Beer (Weissbier): The yeast esters in wheat beer (banana/clove) echo the yeasty aroma of the cheese rind, while the high carbonation cuts the richness.

8.4 Serving Protocols

Temperature: Red Casanova must be served at room temperature. If served cold (straight from the fridge), the fat matrix is waxy and the volatile aromas are trapped. It requires 30–60 minutes of tempering to reach its "velvety" potential.
Rind Consumption: The rind is fully edible and integral to the flavor. However, if the ammonia smell is stinging (indicating over-ripeness), the rind can be trimmed.

9. Commercial Logistics and Market Status

Red Casanova occupies a specific niche in the specialty cheese ecosystem: the "Accessible Exophile." It offers the excitement of a "stinky" cheese without the aggressive bite of an aged Époisses or Limburger.

9.1 Distribution Channels

Domestic (Germany): Sold through specialized organic retailers (Bioladen), cheese mongers, and direct-to-consumer from the dairy. It is distributed via the Biokreis network, emphasizing its regional and fair-trade credentials.
International (USA): Imported by Columbia Cheese. The cheese is shipped in 5.5 lb wheels. This bulk format is critical for US counters; it allows mongers to cut fresh wedges on demand. Pre-cut, plastic-wrapped washed rinds often suffer from "suffocation" (ammonia buildup), so the bulk format ensures better quality at the point of sale.

9.2 Shelf Life and Handling

Breathing: As a living product, Red Casanova produces ammonia as it ages. It must be wrapped in breathable cheese paper, not non-porous plastic wrap. Plastic traps the ammonia, leading to a "cat pee" aroma that ruins the cheese.
Inventory Management: The shelf life is moderate. Once cut, the paste begins to oxidize and dry out. Mongers are advised to rotate stock quickly, typically aiming for a 2-3 week turnover for cut pieces.

9.3 Awards and Industry Validation

The cheese's quality has been empirically validated by industry awards.

Bayerischer Käseschatz (2022, 2023): Winning this award twice underscores the consistency of the Wiggensbach production. The award recognizes "Bavarian Cheese Treasures" that preserve regional culinary heritage.
World Cheese Awards: The dairy has received Gold-level recognition, affirming that Red Casanova can compete with the established giants of France and Switzerland.

10. Conclusion

The Red Casanova by Wiggensbach is more than a dairy product; it is a successful proof-of-concept for the modern agricultural cooperative. It demonstrates that small-scale farmers, by banding together and adhering to the strictest standards of raw material production (Hay Milk), can create a value-added product that rivals the historic cheeses of Europe.
Technically, it is a triumph of balance. The cheesemakers have mastered the difficult interplay between a high-fat, fragile curd and a bacterially active, washed rind. They have utilized the unique genetic advantages of the Brown Swiss breed and the climatic advantages of the Allgäu brick cellar to produce a cheese of exceptional texture.
For the consumer, Red Casanova offers a journey of seductive contrasts: the rustic and the refined, the pungent and the sweet. It stands as a benchmark for the "New German" cheese movement—rooted in tradition, certified organic, but bold enough to carve out its own sensory identity on the world stage.

Works cited

1. Red Casanova - Maker to Monger, https://makertomonger.com/cheese/red-casanova 2. Roter Casanova 70% - Grünland Bioladen, https://www.bioladen-salzwedel.de/p/roter-casanova-70-34431?path=/n_4/r_537&i=62 3. Red Casanova Germany - Gourmet Foods International, https://www.gfifoods.com/34950-germany-red-casanova 4. Red Casanova - Kaeskuche, https://www.kaeskuche.com/product/red-casanova/ 5. Roter Casanova Käse - Querbeet, https://querbeet.de/roter-casanova-kase 6. Käse des Monats Januar - Roter Casanova - Bio-Schaukäserei Wiggensbach, https://www.schaukaeserei-wiggensbach.de/aktuelles/kaese-des-monats-januar-2 7. Roter Casanova gewinnt bei Bayerischen Käseschätzen! - Bio-Schaukäserei Wiggensbach, https://www.schaukaeserei-wiggensbach.de/aktuelles/roter-casanova-gewinnt-bei-bayerischen-kaeseschaetzen 8. „Roter Casanova“ bleibt ein Verführer des guten Geschmacks - Denkinger Kommunikation, https://denkinger-pr.de/blog-news/roter-casanova-bleibt-ein-verfuehrer-des-guten-geschmacks 9. HG30 - Mitgliedertalk: Bio-Schaukäserei Wiggensbach mit Franz Berchtold (und dem Roten Casanova) - Apple Podcasts, https://podcasts.apple.com/no/podcast/hg30-mitgliedertalk-bio-schauk%C3%A4serei-wiggensbach-mit/id1562824429?i=1000585664407 10. Bio-schaukaeserei Wiggensbach Roter Casanova - Best Gourmet Products | TasteAtlas, https://www.tasteatlas.com/bio-schaukaeserei-wiggensbach-roter-casanova 11. Bio-schaukaeserei Wiggensbach Allgaeuer Hornkaese - Best Gourmet Products | TasteAtlas, https://www.tasteatlas.com/bio-schaukaeserei-wiggensbach-allgaeuer-hornkaese 12. Mit Heumilch-Käse regional & fair punkten - Bionachrichten, https://www.bionachrichten.de/blog/titelthemen/delikatessen-aus-biokreis-milch/mit-heumilch-kaese-regional-fair-punkten 13. Roter Casanova - Die rollende Gemüsekiste, https://www.rollende-gemuesekiste.de/p/roter-casanova-14000 14. Roter Casanova aus Heumilch - bioLesker, https://www.biolesker.de/p/roter-casanova-aus-heumilch-4317 15. Schaukäserei Wiggensbach Bio Roter Casanova 2,7kg online kaufen - bioaufvorrat.de, https://bioaufvorrat.de/bio-produkt/schaukaeserei-wiggensbach-roter-casanova-70-f-i-t-27kg/ 16. Red Casanova | Street Cheese LLC, https://street-cheese-llc.square.site/product/red-casanova/M2FJARRM7EB23VVHPJVGWGJP?cp=true&sa=true&sbp=false&q=false 17. Schaukäserei Wiggensbach Roter Casanova | 4260102480063 | Schnittkäse mit Rotkultur, https://www.bioliebe.shop/de/p/roter-casanova-4260102480063.html 18. Wine and Cheese Pairings: Which Wines pair best with cheeses? - Millesima USA, https://www.millesima-usa.com/blog/wine-and-cheese-pairings-which-wines-pair-best-with-what-cheeses.html 19. Käse & Wein - Ich liebe Käse, https://ich-liebe-kaese.de/kaeseliebe/kaesebegleiter/kaese-wein/ 20. Riesling-Silvaner, 2024 | CasaNova Wein Pur AG, https://www.casanova-weinpur.ch/product-page/walenstadter-riesling-silvaner-2023-12-1 21. 2024 Riesling-Silvaner - Casanova WeinPur - Falstaff, https://www.falstaff.com/at/weine/casanova-weinpur-2024-riesling-silvaner-1 22. Pairing Cheese With Beer, https://www.wisconsincheese.com/the-cheese-life/article/69/beer-and-cheese-pairing 23. You've Been Pairing Beer and Cheese All Wrong, According to 6 Beer Experts, https://www.seriouseats.com/how-to-pair-beer-and-cheese-8704489 24. Kaserei Wiggensbach Red Casanova 5.5Lbs - Dairy - Columbia Cheese - TraceGains Gather® Ingredients Marketplace, https://gather.tracegains.com/market/item/d02b99e1-45a6-47a0-97d1-0e079f811e98 25. Verführer des guten Geschmacks: „Roter Casanova“ der Bio-Schaukäserei Wiggensbach gewinnt erneut bei Käseprämierung - Presseportal, https://www.presseportal.de/pm/162275/5629174