Morgentau approx. 200 gr. - Capriz Fine Cheese
Capriz Feinkäserei is a renowned producer of goat cheese as well as cow's milk cheese in Vintl in the Puster Valley, South Tyrol. The company was founded in 2013 by a passionate cheese lover and has since become a major player in the local cheese industry. The cheese dairy is known for its high-quality and delicious goat cheese products, which are made fresh milk local farms. The milk is carefully selected and undergoes strict quality controls to ensure that it meets the high standards of Capriz Feinkäserei. Cheese making is done by hand and with great attention to detail. The master cheesemakers at Capriz Feinkäserei use traditional methods to achieve the distinctive taste and aroma of their products. The cheeses are matured on wooden boards and are regularly turned and cared for to ensure optimal development. The Capriz Feinkäserei product range includes a variety of goat cheeses, including soft cheeses, semi-hard cheeses, hard cheeses and fresh cheeses. Each cheese has its own unique taste and character and is a testament to the company's craftsmanship and commitment to the highest quality. Capriz Feinkäserei has received numerous awards and recognitions for its products over the years. The cheeses are popular with gourmets and cheese lovers around the world and are sold in many renowned restaurants and shops. The company places great emphasis on sustainability and environmental protection. The milk comes exclusively local farms that use sustainable agricultural practices. The cheese dairy also uses environmentally friendly packaging and is committed to reducing its ecological footprint. Overall, Capriz Feinkäserei is an outstanding representative of German cheese culture. The company has earned an excellent reputation for its high-quality and delicious goat cheese products and is actively committed to sustainability and environmental protection.
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The Trenker Bakery's Schüttelbrot is rightfully called "handmade bread", as required by the "Südtirol" quality trademark. In fact, when he rolls out the dough for this traditional natural spice and rye bread, the baker places the dough on a round board: he shakes it until he obtains a thin disk, which is baked in the oven until it takes on the shape of a low, crisp focaccia.
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