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.
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.
Blue cheese bovine milk, Appearance: cylinder form covered in cocoa beans, Aroma: intense - chocolate, Flavour: toasted - leather, Consistency: very soft and creamy, Maturation: 2-3 months in the refining cell.
The goat's raw milk cheese of the Untereggerhof in Vals which owes his name to the small, round form and the maturation in chestnut sheets. Maturation approx. 40 days in the natural cellar.
DEGUST Affineur assortment of approx. 1.7 kg consisting of 6 cheese and 1 chutney of 160 g of Alpe Pragas. Termensis: Soft cheese in Gewürztraminer stored Florie/Fiorile: Goat soft cheese / Cow soft cheese with honey & mountain blossoms refines Steiner Zwerg: Cut cheese Mühlwald Maja: Cut cheese in beeswax stored La Pecorina: Sheep's milk cheese the Maremma Lakrizi Blu: Blue cheese with liquorice refines.
DEGUST Affineur Windows Cheese Assortment consisting of 4 cow's raw milk cheese: Wirzi: Cut cheese refined with beer and crisp bread (Schüttelbrot) Diavoletto: Cut cheese refined with chili Goats Camembert with herbs: Soft cheese (Camembert) refined with herbs Lakrizi Blu: Blue cheese refined with liquorice
Blue cheese bovine raw milk, Appearance: covered in sweet grape mark, Aroma: fermented notes, Flavour: fruity, Consistency: very soft, Maturation: approx. 3 months in the refining cell and grape mark.
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.
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.
Cut cheese bovine milk, Appearance: wrapped in hay the high mountains, Aroma: intense and seasoned with hay, Flavour: hay and nuts, Consistency: very soft, Maturation: 2 months in barrique
Cut cheese bovine milk, Appearance: wrapped in hay the high mountains, Aroma: intense and seasoned with hay, Flavour: hay and nuts, Consistency: very soft, Maturation: 2 months in barrique
The dairy, which is run by Angela and Simone, the third generation of cheesemakers, only uses milk Maremma livestock in the immediate vicinity of the farm. The cheese is matured for several months in the Degust bunker. The texture is crumbly and melting - with the flavour of straw.
Cut cheese bovine raw milk; Appearance: brown bark, improved with liquorice; Smell: stimulating - liquorice; Taste and aroma: spicy - intensely; Consistency and structure: softy - melting; Maturation: approx. 90 days
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Hansi Baumgartner is a well-known cheese affineur and founder of Degust, a renowned producer of cheese specialities based in South Tyrol. The name Degust is an abbreviation for "Degustation", which already indicates Hansi Baumgartner's goal: He wants to offer his customers a special taste experience.
Hansi Baumgartner has been working in the cheese industry since the 1980s and during this time he has acquired a broad knowledge of the production and ripening of cheese. In his products, he combines traditional craftsmanship with innovative methods and relies on high-quality raw materials and gentle processing. He places particular emphasis on close cooperation with regional cheese dairies and farmers in order to produce products of the highest quality and authenticity.
The Degust range includes a wide selection of cheese specialities South Tyrol and other regions of Italy. mild cheeses to strong and spicy varieties, there is something for every taste. Particularly well-known are Hansi Baumgartner's affinage specialities, where he matures the cheeses under optimal conditions, allowing their full aroma to unfold.
With Degust and Hansi Baumgartner, the focus is on unique cheese specialities South Tyrol and the highest quality in production and processing.
Order the real South Tyrolean specialities, South Tyrolean bacon, cheese, wines & Italian delicatessen from the comfort of your own home!
