Made by hand in the traditional way exclusively in Großwalsertal Alm (Vorarlberg - Austria) milk that is fresh every day. Red clover, alpine vispergrass and lady's mantle are just some of the many herbs and plants that grow on the alpine slopes of the Walsertal and give the cheese its special aroma.
The milk is curdled with calf rennet in copper kettles over the wood fire. The dough has a compact consistency and a straw-yellow colour, the moulds are matured in the bunker for up to 30 months. The smell is reminiscent of plant and animal notes, and the taste is finely balanced by sweetness and salt. Piquant and in the aroma it reminds of alpine herbs, ripe fruits, walnuts and meat broth.
Typical for the mature cheeses are the tyrosine crystals inside the dough.
Ingredients: durum wheat semolina, whole fresh eggs 33.4% Net weight: 8.8oz/250gr. Boiling Time: 1 minutes, Serves: 4/5
Typical fresh Italian cheese, very popular in the world. It can be eaten alone and utilized in the Mediterranean cooking.
The special herbal mixture after old traditional farm preion and smoking with selected, Sarntaler coniferous wood (mountain pine pine and juniper) give the "Original Grammhof Speck" the unique and unmistakeable taste.