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Cheese f. South Tyrol of - Mondolatte Three Peaks, Peaks cheese dairy Sexten page 4

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Cheese Diavolo with Chili Alpine Dairy Tre Cime appr. loaf app. 2 kg.

This slightly piquant cut cheese distinguishes itself with his piquant aroma and his natural taste. The cut-firm, creamy consistency is also typical. This cheese is made high-quality hay milk.

Reviews: 5 from 5 stars


Sextner Chili cheese alpe Nemes appr. 650 gr.

Reviews: 5 from 5 stars


Fioralp cheese Dairy Three Peaks whole loaf approx. 6 kg.

Mild cut-cheese, typical aroma the alpine dairy Three Peaks, Toblach

Reviews: 5 from 5 stars


Fenum cheese Alpine Dairy Three Peaks whole loaf approx. 1,6 kg.

The hay milk gives the Fenum an unmistakeable mildly spicy aroma. The soft, smooth nevertheless cut-firm dough is passed through with pea punching.

Reviews: 5 from 5 stars


Goatskin with mountain herbs 5 x 100 gr. - Gilli

Rolls of fresh goat's milk cheese covered with mountain herbs

Reviews: 5 from 5 stars


Sextner wine cheese loaf appr. 3,3 kg. - Cheese dairy Sexten


Fresh cheese balls with pepper 180 gr. - Gilli

Fresh cheese balls with pepper

Reviews: 5 from 5 stars


Grey Cheese form approx. 1,3 kg. - Moarhof

Reviews: 5 from 5 stars


Lord of Whisky Cheese DEGUST approx. 1 kg.

Cut cheese bovine milk, Appearance: deep brown bark, Smell: intensely, Taste and aroma: spicy - intensely salty - whisky barrel, Consistency and structure: compactly - crumbly, Maturation: approx. 60 days in empty whisky barrel

Reviews: 5 from 5 stars


Schwarzenstein Hard Cheese whole loaf approx. 9 kg. - Mila

The Schwarzenstein is surrounded by a dry, black rind, which highlights its special nature and preserves its strong aroma. The natural cellar notes suggest the place of ripening of the Schwarzenstein. The inside of the cheese is pale to straw yellow and closed. The Schwarzenstein has a firm and crystalline texture and is slightly melting in the mouth. The long ripening process gives the hard cheese an aromatic spiciness and notes of roasted chestnuts, dried fruits and honey. In the aftertaste, slight caramel and chocolate notes are recognizable. The taste is very complex, powerful and unmistakable. A cheese with character and recognition.


Goatskin natural 5 x 100 gr. - Gilli

Fresh goat's milk cheese rolls


Herbario Mignon Cheese DEGUST ca. 200 gr.

Cut cheese bovine milk, Appearance: covered with mountain herbs - ivory-white dough, Aroma: Hay and mountain herbs, Flavour: Mountain herbs, Consistency: creamy - elastic, Maturation: 6 weeks in the natural cellar.


Berg Lagrein Cheese DEGUST approx. 1 kg.

Cut cheese bovine milk, Appearance: rind covered with pomace, Aroma: nutty - chocolate, Flavour: intensive - spicy, Consistency: brittle, Maturation: 15-24 months


Hay milk cheese PINO loaf approx. 700 gr. - Dairy Three Peaks

Reviews: 4 from 5 stars


Sextner farm cheese loaf approx. 10 kg. - Cheese dairy Sexten


Goatskin with chives 5 x 100 gr. - Gilli

Rolls of fresh goat's milk cheese covered with chives

Reviews: 5 from 5 stars


Cheese Pfefferer - Pepper and Onion - Cheese Dairy Lagunda whole loaf approx. 2,5 kg.

Flavor: slightly bitter to piquant, also slightly acidic, but not acidic. Consistency: supple, but not short or crumbly.


Cheese Dolomites emperor dairy Three Mountains loaf ap. 11 kg.

Decently spicy cut-cheese the alpine dairy Three Mountains - Dobbiaco

Reviews: 3 from 5 stars


Mentha Cheese DEGUST ca. 700 gr.

Cut cheese bovine milk, Appearance: decorated with mint sheets, Aroma: mint - peppermint - milk, Flavour: pepper - freshly, Consistency: elastic, Maturation: 6 weeks in the mint bed


Sextner cheese Mont' Elmo loaf ap. 10 kg. cheese dairy Sexten


De Vin Lagrein Wein Cheese DEGUST approx. 1,2 kg.

Cut cheese bovine milk, Appearance: boredeaux - coloured rind - interior milky white, Aroma: slightly alcoholic - wine - freshly - baked bread, Flavour: neutral, Consistency: dry - rubbery, Maturation: 3 months in the refining cell


Deutschnofner caraway cheese dairy Learner loaf app. 3,5 kg.

Cut cheese bovine milk, Appearance: orange cylinders, Aroma: intensely after caraway, Flavour: spicy, Consistency: rubbery - melting, Maturation: until 6 months.


Mountain cheese Superior South Tyrol loaf appr. 10 kg. - Dairy Three Peaks


Hay milk cheese PANE loaf approx. 700 gr. - Dairy Three Peaks

Pane is a sweet and mild semi-hard cheese with a smooth consistency and a fine bread spice aroma. The rind is young and soft.


Rieserferner Cheese of raw milk approx. 3,5 kg. Neuhaushof

Raw milk cheese Rieserferner, ripened approx. 2 months, cultivated with Brevibacterium linsens, Taste: purely, hamoniusly.


Latemar cheese Dairy Learner loaf approx. 3.50 kg.

Hard cheese bovine milk, Appearance: orange rind, Aroma: fruity, Flavour: sweet - spicy, Consistency: brittle - crumbly, Maturation: 6 - 8 months.


Sextner Alpino cheese whole loaf appr. 9,5 kg. - Cheese dairy Sexten

The "SEXTNER Alpino" is very harmonious in the overall impression and is particularly characterised by its low fat content and its spicy aroma.


Burgeiser Classic Cheese Dairy Burgeis loaf approx. 10 kg.

Cut cheese bovine milk, Appearance: cylinder form with convex edge, Aroma: milk aromas, Flavour: sweet, Consistency: very soft, Maturation: approx. 6 months, bunker.


Deutschnofner farm cheese dairy Learner loaf app. 3,5 kg.

Cut cheese bovine milk, Appearance: orange cylinders, Aroma: mountain spices, Flavour: harmonius - lightly salted, Consistency: rubbery - melting, Maturation: 6 months.


Otello - DEGUST ca. 600 gr.


CamPi Camembert DEGUST approx. 2,7 kg.

This hand-scooped Camembert of cow's raw milk is improved with high-quality Pistazien Bronte which grow up in the north slopes of the Sicilian volcano Etna. The pistacios distinguish themselves by an unmistakeable, slightly resinous taste and are picked by hand - one after the other. It doesn't surprise that they count without doubt to the very best pistacios and are appreciated gourmets as gourmet-cooks.


Goatskin with pepper 5 x 100 gr. - Gilli

Rolls of fresh goat's milk cheese covered with three-coloured ground pepper


Rosy Goat's Cheese in Moscato Rosa wine DEGUST loaf app. 2,2 kg.

Cut cheese goat milk Appearance: pink rind - porcelain white interior Aroma: fruity - slight yeasty scent Flavour: sweet - spicy - harmonic Consistency: rubbery Maturation: 3 months in the refining cell.


Venosta Valley Alpeggio matured cheese form approx. 5 kg.

Hard cheese bovine raw milk, Appearance: cylinder form - slightly concaved, Aroma: strong hay scent, Flavour: balanced, Consistency: rubbery - compact, Maturation: 6-12 months, bunker.


Sixtus Salix Cheese DEGUST whole loaf approx. 1,5 kg.

Cheese type: Cut Cheese goat milk; Appearance: covered with Sixtus Beer (Forst) and crisp bread; Aroma: yeast, fine goat notes, bread crust; Flavour: goat milk, aromatic; Consistency: elastic and friable


Cheese fr. high mountain huts in Lagrein wine DEGUST appr. 5 kg

Cut cheese bovine raw milk, Appearance: rind with grape mark - bright strawy - yellow interior, Aroma: scent of pastures - wine-like aromas, Flavour: nuts - chocolate - full-flavoured, Consistency: soft - rubbery, Maturation: 6-15 months


Hoamatkas Alp Cheese in Hay DEGUST loaf approx. 5.5 kg.

Cut cheese bovine raw milk, Appearance: wrapped in hay, Aroma: hay, Flavour: full - well - rounded flavour, Consistency: rubbery - crumbly, Maturation: 5-12 months in barrique


Berg Lagrein Cheese DEGUST approx. 5 kg.

Cut cheese bovine milk, Appearance: rind covered with pomace, Aroma: nutty - chocolate, Flavour: intensive - spicy, Consistency: brittle, Maturation: 15-24 months


Lord of Whisky Cheese DEGUST whole loaf approx. 5 kg.

Cut cheese bovine milk, Appearance: deep brown bark, Smell: intensely, Taste and aroma: spicy - intensely salty - whisky barrel, Consistency and structure: compactly – crumbly, Maturation: approx. 60 days in empty whisky barrel


Goat cheese cubes 750 gr. - Gilli

Goat cheese cubes

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