Horseradish La Bouse

Story in the deep winter the long, white roots of the horseradish are pierced, washed, peeled, rated and then come to us in the cream cheese cooler where they are processed into the delicious horseradish la bouse. character the nasal sharpness, which is reminiscent of mustard or wasabi, complements well with the creamy fresh cheese and the young, slightly sour la bouse. playground classic with cranberries or in a sandwich. fits wonderfully on an aperitivo cheese board.