Producer: Moosbrugger, Bregenzer Wald, Vorarlberg
Cheese type: hard cheese bovine raw milk
Appearance: maroon rind
Aroma: dry fruits
Flavour: mawkishly - salty - wholehearted
Maturation: 12-24 months in the bunker
Slightly spicy cut cheese, small round punching, at least 10-week ripening period.
One of the traditional South Tyrolean dishes, are the cheese dumplings, hand made by the butcher's shop Steiner in Rasun
Servelade-Würstel are already a classic under the fine-grained boiled sausages. Our Servelade is produced of high-quality veal and pork and is filled in physical pig's bowel. It tastes best of all warmly, grilled or in fine discs cut as a sausage salad with onions.
Matured goat cheese, hand crafted with pure raw goat milk, using coagulation agents of animal origin. The paste is pressed, resulting in a dense structure, with a milk-fat content of 45%.