BIO Morello cherry vinegar

Our organic morello cherry vinegar is made from the pure juice of fully ripe sour cherries from organic cultivation. The fruity-acidic vinegar is perfect for mixed salads, leaf salads, German cabbage salad, venison, hot cherries or with ice cream. Just a few drops of the vinegar in a vinagrette create an aromatic fruity flavour.

Traditional production with "mother of vinegar"

If you notice an opaque, jelly-like layer in an opened bottle of vinegar, it does not mean that it has gone bad. On the contrary, it is a feature of an unpasteurised, traditionally produced vinegar which is called "mother of vinegar". It consists of valuable acetic acid bacteria that convert alcohol to acetic acid, using oxygen. When a bottle of vinegar is opened, these bacteria might become active again and produce the abovementioned biofilm.

Vinegar for cooking

With our fine vinegars and mill-fresh oils, you can prepare a large variety of vinaigrettes. The basic recipe is very easy: 1 part vinegar for 3 parts oil, season to taste with salt and pepper. Our vinegars are also perfect for seasoning soups and sauces or for a hint of acidity in any dish. Tip: For a refreshing drink, add a squirt of our apple, morello cherry or black currant vinegar to mineral water.