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Cheese - whole forms

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Sixtus Salix Cheese DEGUST whole loaf approx. 1,5 kg.

Cheese type: Cut Cheese goat milk; Appearance: covered with Sixtus Beer (Forst) and crisp bread; Aroma: yeast, fine goat notes, bread crust; Flavour: goat milk, aromatic; Consistency: elastic and friable


Farmers cheese Alpine Dairy Three Mountains loaf approx. 11 kg.

Tasty cut-cheese with typical aroma the Alpine dairy Three Mountains - Toblach


Cheese fr. high mountain huts in Lagrein wine DEGUST appr. 5 kg

Cut cheese bovine raw milk, Appearance: rind with grape mark - bright strawy - yellow interior, Aroma: scent of pastures - wine-like aromas, Flavour: nuts - chocolate - full-flavoured, Consistency: soft - rubbery, Maturation: 6-15 months


Hoamatkas Alp Cheese in Hay DEGUST loaf approx. 5.5 kg.

Cut cheese bovine raw milk, Appearance: wrapped in hay, Aroma: hay, Flavour: full - well - rounded flavour, Consistency: rubbery - crumbly, Maturation: 5-12 months in barrique


Berg Lagrein Cheese DEGUST approx. 5 kg.

Cut cheese bovine milk, Appearance: rind covered with pomace, Aroma: nutty - chocolate, Flavour: intensive - spicy, Consistency: brittle, Maturation: 15-24 months


Lord of Whisky Cheese DEGUST whole loaf approx. 5 kg.

Cut cheese bovine milk, Appearance: deep brown bark, Smell: intensely, Taste and aroma: spicy - intensely salty - whisky barrel, Consistency and structure: compactly – crumbly, Maturation: approx. 60 days in empty whisky barrel

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Hard Cheese Stravecchio Montanaro approx. 500 gr. - Dairy Mondolatte Tre Cime
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