Producer: Deutschmann, Deutschlandsberg, Styria
Cheese type: cut cheese bovine raw milk
Appearance: green rind - strawy-yellow interior
Aroma: roasted nuts
Flavour: sweet and sour - buttery
Maturation: 4 weeks in the brick cellar
Parmigiano Reggiano, extra hard cheese Parma and Reggio, at least 24 months matured, very well to paste dishes.
Cow's milk cheese of Neals yard Dairy in south narrow country (GB). The orange dough is special. Since the 18th century it is added Annatto to colour the milk. These are the reddish-yellow colouring seeds of the Annatto bush. Maturation approx. 5 months.
soft cheese bovine milk, Appearance: pole form, Aroma: white mushrooms, Flavour: buttery - creamy, Consistency: softy - creamy, Maturation: 3 weeks.