Producer: Arrigoni, Valtellina, Lombardy
Region: Lombardy
Cheese type: Cut cheese bovine milk
Appearance: floral rind - nut-coloured - chalky coloured interior
Aroma: mushrooms - cellars
Flavour: sourish - full-bodied - persistent
Consistency: creamy - chalky structure
Maturation: 3 months in the natural cave
The goat's raw milk cheese of the Untereggerhof in Vals which owes his name to the small, round form and the maturation in chestnut sheets. Maturation approx. 40 days in the natural cellar.
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Its soft, slightly elastic texture and typical, intensely aromatic almost pungent flavour make Stilfser a unique speciality of its kind, destined to amaze both cheese-lovers and even the most demanding of connaisseurs
The relatively short maturation of this cheese demonstrates its consistency in the palate softy and creamy. This cut-cheese of natural fresh milk owns a yellowish bark and a tender-yellow dough with irregular punching. Smell and taste are intensely aromatic.
Decently spicy cut-cheese the alpine dairy Three Mountains - Dobbiaco
