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DEGUST Sortiment page 2

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Felle Alp cheese Moosbrugger approx. 500 gr.

hard cheese bovine raw milk, Appearance: maroon rind, Aroma: dry fruits, Flavour: mawkishly - salty - wholehearted, Consistency: rubbery, Maturation: 12-24 months in the bunker


Barilotto aged Ricotta ca. 500 gr. - Madaio

Reviews: 5 from 5 stars


Partly Matured Pecorino Fattoria Buca Nuova approx. 1,2 kg.

Cut cheese ewe's milk, Appearance: rind treated with tomatoes, Aroma: neutral, Flavour: hints of sheep's milk, Consistency: rubbery, Maturation: 4 weeks in the refining cell


Canestrato Pugliese approx. 1 kg.

Hard cheese ewe's milk, Appearance: grooved brown rind, Aroma: mediterranean pasture, Flavour: intensive - easily salty, Consistency: hard and compact, Maturation: 6 months


Husumer Organic Backensholz cheese approx. 500 gr.

Semihard cut cheese biological bovine raw milk, Appearance: Bark with bactericum linens - straw-yellow dough, smell: vegetarian - animalistic, taste & aroma: sweet spices, consistency & structure: creamy, maturation: approx. 60 days, dyke cellars.

Reviews: 5 from 5 stars


Stilton Neals Yard Dairy approx. 500 gr.

Blue bovine milk, Appearance: big cylinders, Aroma: forest fruits - mushrooms, Flavour: intensely - piquant - harsh aftertaste, Consistency: fluffy - crumbly, Maturation: 6 months


Pecorino Fossa L' Agile approx. 1 kg.

Hard cheese ewe's milk. Appearance: no rind - dirty white interior, Aroma: earthy - tuff, Flavour: intense - extravagant, Consistency: dry, Maturation: 6 months in pits


Red Sparken Neals Yard Dairy approx. 500 gr.

Cow's milk cheese of Neals yard Dairy in south narrow country (GB). The orange dough is special. Since the 18th century it is added Annatto to colour the milk. These are the reddish-yellow colouring seeds of the Annatto bush. Maturation approx. 5 months.

Reviews: 5 from 5 stars


Grey Cheese form approx. 1,3 kg. - Moarhof


Edelziege Bundesanstalt Rotholz loaf approx. 2,5 kg.

Cut cheese goat milk, Appearance: orange rind - porcelain-white dough, Aroma: fruity, Flavour: sweetly - acidulous, Consistency: buttery - elastic, Maturation: 2 months.


Salva Arrigoni approx. 1 kg.

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


Cheddar Montgomery Neals Yard Dairy approx. 1 kg.

Hard cheese bovine milk, Appearance: big cylinders, Aroma: vegetal; cress - mustard seed, Flavour: substantial - intensely, Consistency: mellow, Maturation: 12 months


Edelziege Bundesanstalt Rotholz approx. 650 gr.

Cut cheese goat milk, Appearance: orange rind - porcelain-white dough, Aroma: fruity, Flavour: sweetly - acidulous, Consistency: buttery - elastic, Maturation: 2 months.


Cheese with pumpkin seeds Deutschmann approx. 800 gr.

Cut cheese bovine raw milk, Appearance: green rind - strawy-yellow interior, Aroma: roasted nuts, Flavour: sweet and sour - buttery, Consistency: rubbery, Maturation: 4 weeks in the brick cellar.


Edelpilz erborinato Ennstalmilch form app. 2.5 kg.

Blue cheese bovine milk, Appearance: no rind - herbal consistency, Aroma: yeast, Flavour: salty - sweet, Consistency: crumbly, Maturation: 8 weeks in the refining cell


Stilton Neals Yard Dairy approx. 1 kg.

Blue bovine milk, Appearance: big cylinders, Aroma: forest fruits - mushrooms, Flavour: intensely - piquant - harsh aftertaste, Consistency: fluffy - crumbly, Maturation: 6 months


Occelli al Barolo Beppino Occelli form approx. 7 kg.

Hard cheese ewe's milk and bovine milk, Appearance: floral rind with natural moulds - ivory interior, Aroma: mushrooms - meat stock - stock cube herbs, Flavour: harmonic - full flavour - complex oxidant aromas, Consistency: crumbly and crunchy, Maturation: 6-8 months, naturally matured


Occelli in foglie di Castagno Beppino Occelli 1/4 approx. 1,3 kg.

A hard cheese that is left to age for about a year and a half. The wheels are then wrapped in chestnut leaves which transform them and enrich them with a strong, exceptional flavour. It pairs well with great Langa wines but is ideal with important dark craft beer too.


Deutschnofner caraway cheese dairy Learner loaf app. 3,5 kg.

Cut cheese bovine milk, Appearance: orange cylinders, Aroma: intensely after caraway, Flavour: spicy, Consistency: rubbery - melting, Maturation: until 6 months.


Bagòss Bagolino approx. 1 kg.

Hard cheese bovine raw milk, Appearance: cylinder form, Aroma: citrus fruit - hints of animal aromas, Flavour: strong flavour - intense - animals - flowers, Consistency: compact - crunchy, Maturation: 18 months in the natural cellar


Schafbusen Cheese DEGUST ca. 500 gr.


Felle Alp cheese Moosbrugger approx. 1 kg.

hard cheese bovine raw milk, Appearance: maroon rind, Aroma: dry fruits, Flavour: mawkishly - salty - wholehearted, Consistency: rubbery, Maturation: 12-24 months in the bunker


Sibratsgfäller cheese approx. 500 gr.

The milk is curdled with calf rennet in copper kettles over the wood fire. The dough has a compact consistency and a straw-yellow colour, the moulds are matured in the bunker for up to 30 months. The smell is reminiscent of plant and animal notes, and the taste is finely balanced by sweetness and salt. Piquant and in the aroma it reminds of alpine herbs, ripe fruits, walnuts and meat broth.


Pecorino Ennese Saffron + Pepper Caseificio Valvo ap. 1 kg.

Cut cheese ewe's milk, Appearance: wrinkly rind - saffron-yellow interior, Aroma: saffron - strong floral scents, Flavour: harmonic - sheeps's milk - complex aftertaste, Consistency: rubbery - crumbly, Maturation: 2 months in the refining cell


Tobi Cheese DEGUST ca. 200 gr.


Latemar cheese Dairy Learner loaf approx. 3.50 kg.

Hard cheese bovine milk, Appearance: orange rind, Aroma: fruity, Flavour: sweet - spicy, Consistency: brittle - crumbly, Maturation: 6 - 8 months.


Bunkerkas Cheese form approx. 1 kg. - Dairy Sibratsgfäll


DeGust Affineur mountain sheep cheese approx. 500 gr.

DeGust Affineur mountain sheep cheese approx. 2 kg.


Burgeiser Classic Cheese Dairy Burgeis loaf approx. 10 kg.

Cut cheese bovine milk, Appearance: cylinder form with convex edge, Aroma: milk aromas, Flavour: sweet, Consistency: very soft, Maturation: approx. 6 months, bunker.


Deutschnofner farm cheese dairy Learner loaf app. 3,5 kg.

Cut cheese bovine milk, Appearance: orange cylinders, Aroma: mountain spices, Flavour: harmonius - lightly salted, Consistency: rubbery - melting, Maturation: 6 months.

Reviews: 5 from 5 stars


Salva Arrigoni whole loaf approx. 3,8 kg.

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


DeGust Affineur mountain sheep cheese approx. 2 kg.

DeGust Affineur mountain sheep cheese approx. 2 kg.


Canestrato Pugliese loaf approx. 12 kg.

Hard cheese ewe's milk, Appearance: grooved brown rind, Aroma: mediterranean pasture, Flavour: intensive - easily salty, Consistency: hard and compact, Maturation: 6 months


Pecorino Fossa L' Agile whole loaf approx. 3 kg.

Hard cheese ewe's milk. Appearance: no rind - dirty white interior, Aroma: earthy - tuff, Flavour: intense - extravagant, Consistency: dry, Maturation: 6 months in pits


Venosta Valley Alpeggio matured cheese form approx. 5 kg.

Hard cheese bovine raw milk, Appearance: cylinder form - slightly concaved, Aroma: strong hay scent, Flavour: balanced, Consistency: rubbery - compact, Maturation: 6-12 months, bunker.


Losa Cow Milk Cheese Beppino Occelli loaf approx. 2.5 kg.

Soft cheese bovine milk, Appearance: square-shaped with characteristic imprints - natual grey rind - creamy-white interior, Aroma: soury - milk, Flavour: well-rounded - buttery - reminds you of fermented milk, Consistency: soft - creamy, Maturation: 8 weeks in the natural cellar.


Blu di Bufala Cheese Dairy Quattro Portoni loaf appr. 4,2 kg.

Blue cheese bovine milk, Region: Lombardy, Maturation: 3 months


Sibratsgfäller cheese approx. 1 kg.

The milk is curdled with calf rennet in copper kettles over the wood fire. The dough has a compact consistency and a straw-yellow colour, the moulds are matured in the bunker for up to 30 months. The smell is reminiscent of plant and animal notes, and the taste is finely balanced by sweetness and salt. Piquant and in the aroma it reminds of alpine herbs, ripe fruits, walnuts and meat broth.


Cuor di Fassa Caseificio Soc. Campitello loaf approx. 10 kg.

Cut cheese bowine raw milk, Appearance: red rind, Aroma: strong scent of alpine herbs, Flavour: sourish - strong flavour, Consistency: buttery, Maturation: 4-6 months in the natural cellar


Pecorino Ennese Saffron + Pepper Caseificio Valvo loaf 4 kg.

Cut cheese ewe's milk, Appearance: wrinkly rind - saffron-yellow interior, Aroma: saffron - strong floral scents, Flavour: harmonic - sheeps's milk - complex aftertaste, Consistency: rubbery - crumbly, Maturation: 2 months in the refining cell


Puzzone di Moena Cas. Soc. di Predazzo e Moena loaf app. 10 kg.

Cut cheese bovine milk, Appearance: washed crust - some natural moulds, Aroma: intense, Flavour: grass - sweet - full-flavour, Consistency: rubbery, Maturation: 4 months in the natural cellar


Bagòss Bagolino whole loaf approx. 15,5 kg.

Hard cheese bovine raw milk, Appearance: cylinder form, Aroma: citrus fruit - hints of animal aromas, Flavour: strong flavour - intense - animals - flowers, Consistency: compact - crunchy, Maturation: 18 months in the natural cellar


Castelmagno D.O.P. Beppino Occelli loaf approx. 5 kg.

Hard cheese goat, bovine and ewe's milk, Appearance: natural rind with orange pigments, Aroma: elegant aroma, Flavour: earthy - mushrooms - astringent, Consistency: soft and crumbly, Maturation: 8 months in the cave


Stilton Neals Yard Dairy whole loaf approx. 8 kg.

Blue bovine milk, Appearance: big cylinders, Aroma: forest fruits - mushrooms, Flavour: intensely - piquant - harsh aftertaste, Consistency: fluffy - crumbly, Maturation: 6 months


Red Sparken Neals Yard Dairy whole loaf approx. 10 kg.

Cow's milk cheese of Neals yard Dairy in south narrow country (GB). The orange dough is special. Since the 18th century it is added Annatto to colour the milk. These are the reddish-yellow colouring seeds of the Annatto bush. Maturation approx. 5 months.

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Reviews
Bacon Premium appr. 500 gr. - Ager - Tiroler Schmankerl
Very good an tasty bacon. Love to ad to my cheese macaroni o ..
5 of 5 stars!

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