South Tyrolean mild of raw milk of the Neuhaushof Ahornach - Ahrn Valley
Contents materials: Cow's raw milk, milk acid bacteria, calf's rennet, salt.
Consistency: Medium firm cut-cheese with break punching
Ripening period: approx. 6 weeks, cultivated with Brevibacterium linsens
Deion: Round form, approx. 700 gr., F.i.t.45-50%
Taste: Mildly, tartish.
On sale all cheese are packed airtight - under gap. Thus we guarantee for full quality and a safe transport at your home.
Soft cheese bovine, goat and sheep milk, Appearance: round-shaped - wrinkly rind with signs of hay, Aroma: ripe fruits (bananas) - hay, Flavour: harmonic - well-balanced - creamy - complex, Consistency: very soft - creamy, Maturation: 3 weeks on dried wheat
Soft cheese bovine milk, Appearance: White mould attempts - cream-white dough, Smell: white mushrooms, Taste and aroma: mawkishly - sourly - straw aromas, Consistency and structure: creamy - softy, Maturation: approx. 15 days in the climatic chamber.
Cut cheese bovine raw milk; Appearance: matured in beeswax; Smell: Nectar - fruity - floreal; Taste and aroma: intensely; Consistency and structure: like butter - melting; Maturation: approx. 90 days
Soft cheese bovine raw milk, Appearance: brown bark, improved with nut liqueur, Aroma: roasted notes, fruity, nuttily, Flavour: sweetly, salty, harsh aftertaste, Consistency: creamy - softy, Maturation: approx. 30 days