Lately Tim has been frying slices of blunzn served with refried waxy potatoes and crème fraîche. I am not kidding when I say that this is one of the _best_ meals we’ve had either at home or out in the last couple of years. The blunzn has the most amazing light and creamy texture and I am so grateful to the animals, farmers and butchers who bring it to us.
Apparently this blunzn is made to a Lower Austrian recipe, but rest assured Aussie friends we will try to source / replicate this should any of you ever want to give it a try.
#blunzn #ethicalmeating #nosetotail #iron via Instagram http://ift.tt/2j075Ut