Porcelain white cheese with a washed rind that tends to become creamy under the rind. The farm where it is produced is located in Vals, a fraction of the municipality of Mühlbach, and lies at an altitude of 1100 metres. Currently, the livestock consists of 160 white goats of the "Edle Deutsche" breed. The structure of the cheese proves to be soft and creamy, the taste is slightly acidic.
Nose: milky, herbal, spicy Texture: soft-creamy
Taste: tasty, slightly acidic
Aroma: goat, mountain herbs
Producer: Unteregger
Origin: Vals, Eisacktal, South Tyrol
Typology: soft cheese
Accompanying suggestions: Excellent as an antipasto with a glass of sparkling wine or a white wine, e.g. a Riesling.
Hansi Baumgartner is a well-known cheese affineur and founder of Degust, a renowned producer of cheese specialities based in South Tyrol. The name Degust is an abbreviation for "Degustation", which already indicates Hansi Baumgartner's goal: He wants to offer his customers a special taste experience. Hansi Baumgartner has been working in the cheese industry since the 1980s and during this time he has acquired a broad knowledge of the production and ripening of cheese. In his products, he combines traditional craftsmanship with innovative methods and relies on high-quality raw materials and gentle processing. He places particular emphasis on close cooperation with regional cheese dairies and farmers in order to produce products of the highest quality and authenticity. The Degust range includes a wide selection of cheese specialities South Tyrol and other regions of Italy. mild cheeses to strong and spicy varieties, there is something for every taste. Particularly well-known are Hansi Baumgartner's affinage specialities, where he matures the cheeses under optimal conditions, allowing their full aroma to unfold. With Degust and Hansi Baumgartner, the focus is on unique cheese specialities South Tyrol and the highest quality in production and processing.
Lightly-baked, crunchy rye bread in small format. As a rule, our South Tyrolean Mini-Schüttelbrot is eaten between meals (during a so-called 'Jause' or 'Brotzeit') or rather during a light afternoon meal (the South Tyrolean 'Marende'). It makes of course a perfect accompaniment to wine and beer.
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The cheese, which is soft in texture and contains small holes, takes its natural, balanced flavour the creamy high-altitude milk which conceals all the fascinating secrets of traditional cheese-making processes in this area.
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