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A noble milk jam, sweet-tart and creamy, made from caramelized sugar and hot fresh milk from the Tyrolean Grauvieh, some mountain honey from the Kaunergrat National Park and local butter, natural vanilla and a pinch of salt to round off the taste. The creamy milk jam tastes just as good with seasonal fruits as it is on ice cream or yogurt. Due to its consistency, it can be spread on bread and pastries, waffles as well as pancakes and crepes.
The Haag confectionery in Landeck, Austria is the manufacturer of the delicious cream. The whole thing was invented by Therese Fiegl. All products are made by hand.
Extra tip for connoisseurs: a small clack in the espresso gives the coffee a special aroma. New: in a 250g jar.
Tyrolean noble caramel jam with alpine milk and a touch of honey.