Producer: Dairy Lagunda
Region: South Tyrol
Cheese type: Cut cheese bovine milk
Deion: It is the Caciotta Edelweiss smoked with marks of juniper. Fat salary: 50% F.i. T.
The Algund Dairy is a traditional producer of cheese and dairy products the South Tyrol region in Italy. Since its foundation in 1905, Sennerei Algund has developed into an important producer of high-quality and authentic dairy products. The Algund dairy focuses on sustainable and natural production and works closely with the farmers in the region whom it obtains its milk. The farmers keep their animals in a manner appropriate to their species and feed them exclusively with natural feed, which gives the milk a particularly high quality. The Algund Dairy's product range includes a variety of cheeses, including the popular Algunder Bergkäse, which is made the milk of cows the surrounding mountain regions. But other varieties such as Algunder Butterkäse or Algunder Frischkäse are also very popular with customers. A special highlight of the Algund Dairy is its yoghurt production. The Algund yoghurt is made fresh milk and natural ingredients and is known for its high quality and special taste. The "Alpine Herbs" variety in particular enjoys great popularity. The Algund Dairy is proud of its long tradition and is committed to preserving the culture and traditions of the region. At the same time, the company is always striving to develop and create new products that meet the high quality standards. Overall, the Algund Dairy is an excellent producer of cheese and dairy products, known for its high quality, naturalness and sustainability. The products of the Algund Dairy are an enrichment for every cheese lover and bear witness to the rich tradition and culture of South Tyrol.
SALVATORE POLLASTRINI ANZIO has produced canned sardines since 1889. At first, canned sardines in olive oil were produced. They were then followed by sardines with tomato his own typical recipe and with hot red peppers in olive oil.
>> dettaglio
BRIMI Mozzarella Bocconcini is an original Italian cheese made of cow's milk in brine. It is ideally served in salads and in many other modern dishes.
The South Tyrolean wild boar's salami Villgrater is produced of 60% of wild boar's meat and 40% of pork, is dried mildly spicy with a light red wine mark and afterwards in home mountain air. The wild boar's salami belongs to the particular specialities of the butcher's shop Villgrater!
Of finely spicy beef and pork bottled in natural bowel, smoked and matured for some days, this proves the probably best known raw sausage speciality in the Alps, the so-called Kaminwurze. The choice of the best raw materials and the processing after old tradition guarantees a maximum in quality.
Slightly spicy cut cheese, small round punching, at least 10-week ripening period.
