Tiroler Edle – Premium Caramel in a Jar
With this premium caramel in a jar, Hansjörg Haag of Tiroler Edle impressively demonstrates that he can do more than just make good chocolate. The exquisite milk spread, sweet-tart and creamy, is a wonderful, delicious spread for bread. This premium caramel in a jar tastes great on pancakes, crepes, or blinis, is wonderful with ice cream or yogurt, on waffles, or with seasonal fruits. The premium caramel is carefully made from caramelized sugar and hot fresh milk from Tyrolean Grey Cattle, a little mountain honey from Kaunergrat National Park and local Tyrolean butter, a little natural vanilla, and a pinch of salt to round off the taste.
Our tip: A small spoon of Tiroler Edle premium caramel added to the milk in your milk frother makes every coffee a little more refined.
What makes Tiroler Edle Premium Caramel so special?
We children of the seventies still remember the saying: milk does it! But back then, this wisdom was only used to boost the sales of the dairy industry, including factory farming. And yet there is a lot of truth behind it. A cow is a living being with its own immune system, and it passes this on to its calves in its milk. If the cow receives antibiotics, it also passes them on to its calves. But also to us humans, if we drink milk. Before we can do this, the milk is partially skimmed and pasteurized.
The milk from the Tyrolean Grey Cattle used for this premium caramel is completely different. The cattle graze in small herds on alpine meadows, in almost untouched nature, with a great biodiversity of flora and fauna. The animals are mostly outdoors and are healthy. Of course, they benefit from the lush herbs and plants on the alpine meadows, and that is good for the cow and the milk. And it is precisely this special milk that Hansjörg Haag uses for his delicious premium caramel. So, it only takes sugar, the milk of the Tyrolean Grey Cattle, honey and butter, vanilla, and a pinch of salt for the exquisite milk cream in a jar.
Preservation of small-scale agriculture
Keeping cows in small family units is, of course, not economical. For a large dairy, the effort involved in collecting small quantities of milk from the alpine pastures is simply too great. But for Therese Fiegl and Hansjörg Haag, the aromatic, rich milk of the Tyrolean Grey Cattle is a stroke of luck. It gives their chocolates, and especially their chocolate ganache or caramel fillings, an impressive milk aroma. As I said: milk does it.
