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
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.
The mixture Special Bar is the result of an accurate selection between the best variedness of raw coffees. The soft and complete taste give this coffee, the prominent aroma personalised of the true espresso toasted italian-like.
Soft cheese bovine milk, Appearance: decorated with apples and nuts, Aroma: fruity - mushrooms - buttery, Flavour: pleasant acidity - lively, Consistency: creamy - fondant, Maturation: 3 weeks in the affining cell
Hard cheese goat raw milk, Appearance: wrapped in a special cloth, Aroma: mountain hay, Flavour: sweet - spiced nuts, Consistency: dry - crumbly, Maturation: 3-5 months, in barrique
Cut cheese bovine raw milk; Appearance: improved with beer and crisp bread; Smell: Crust - spices; Taste and aroma: spicy - roasted notes; Consistency and structure: mellow - melting; Maturation: approx. 90 days
Blue cheese bovine raw milk, Appearance: covered in sweet grape mark, Aroma: fermented notes, Flavour: fruity, Consistency: very soft, Maturation: approx. 3 months in the refining cell and grape mark.
Fresh cheese bovine, ovine and goat milk, Appearance: white with coloured dry fruits, smell: fruity - champignon, taste: harmoniously, consistency: creamy - softy, maturation: freshly, maturation time: to consume freshly.