Table Parmesan - an original Italian Stravecchio. The cheese is compact in his structure with little punching, like the Grana (Parmesan). With increasing maturity this cheese tends to become emery and fragile.
Its soft, slightly elastic texture and typical, intensely aromatic almost pungent flavour make Stilfser a unique speciality of its kind, destined to amaze both cheese-lovers and even the most demanding of connaisseurs
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.
Sextner grey cheese dairy Sexten, spicy and aromatic low-fat cheese which is prepared with onions, olive oil, some pepper and salt, speciality South Tirol.
Sextner grey cheese dairy Sexten, spicy and aromatic low-fat cheese which is prepared with onions, olive oil, some pepper and salt, speciality South Tirol.
Table Parmesan - an original Italian Stravecchio. The cheese is compact in his structure with little punching, like the Grana (Parmesan). With increasing maturity this cheese tends to become emery and fragile.
You can enjoy Mila Gran Spicchio in a multitude of ways. Thanks to the fact that it is easy to grate, this table cheese is perfect either as a classic condiment sprinkled on top of Italian pasta dishes or straight - at its best broken into chunks - as an aromatic antipasto.
typical smell after fresh herbs, strengthened with garlic and chives. The Algunder herb cheese has a pleasantly sourish mark and is slightly piquant in the taste.
This goat raw milk cheese comes the Gamsegg Hof of Langtaufers in the uppermost Vinschgau. Cylinder-shaped red cheese spread with intensely persistent aroma. Creamy-melting consistency. Approx. matured 60 days in the cellar.
For this creation we use a hand made grey cheese with edible vegetal charcoal. Hence the name Ligni comes (Latin "carbon ligni"). A rustic cheese with intensive-substantial smell and easily sourish aroma. Grained and mellow consistency. Excellent as an hors-d'oeuvre in combination with olive oil.
The infusion of wine and selected spices into Mila Lagrein Wine Infused Cheese gives it an extraordinary aroma, marked fruitiness, and a pleasantly pronounced bouquet.
As soon as the cheese is mature, it is rolled in black pepper. This gives it a covering of black pepper that rounds off its spicy, peppery flavour: a subtle, tasty combination of flavours that guarantees perfect satisfaction.
Mila Creme Cheese is available in both plain and herb flavours. You can use this creamy dairy product South Tyrol as a classic spread or in a vast array of recipes and desserts.
Soft cheese bovine raw milk, Appearance: some white mould with grey imprints - decorated with rose petals; Aroma: sweet - intense - fruity - flowery; Flavour: complex; Consistency: creamy - fondant; Maturation: 6 weeks in a glass - sealed container - with Gewürztraminer wine.
Because it is aged for 180 days, Mila Alta Badia cheese has a characteristic firm consistency and a distinctive dark yellow rind. With 50% FDM (milkfat in dry matter), this South Tyrol Alpine Cheese has a light yellow, firm paste without perforations. It is characterised by a particularly spicy aroma and taste.
This Raw milk cheese ewe's milk comes the Gamsegg farm Langtaufers in the uppermost Vinschgau. butter, melting consistency. The typical sheep milk notes fit well to root vegetables or to Au gratin one casserole. Besides, we recommend the combination with mountain honey.
As soon as the cheese is mature, it is rolled in black pepper. This gives it a covering of black pepper that rounds off its spicy, peppery flavour: a subtle, tasty combination of flavours that guarantees perfect satisfaction.
Typical Tyrolean cheese often used as a filling for traditional dishes such as „Kasnocken” and savory “Krapfen”. Very low fat cheese obtained by acid coagulation without the addition of rennet. The ErlebnisSennerei is managed already in the 3rd generation by two brothers, who get the milk alp-farmers of the region. The grey cheese is smoked by DEGUST in beechwood for 6 hours coldly.
