Goat milk soft cheese the Algovia. Maturation approx. 30 days. This Camembert is improved with a cream walnuts. As a festive hors-d'oeuvre with nuts for the holidays.
This Raw milk cheese ewe's milk comes the Gamsegg farm Langtaufers in the uppermost Vinschgau. butter, melting consistency. The typical sheep milk notes fit well to root vegetables or to Au gratin one casserole. Besides, we recommend the combination with mountain honey.
After about 60 days of ripening, Mila Ortler Cheese forms an uneven brown rind. Its firm consistency, irregular eyes, distinctive milky flavour and mild aroma add up to a unique South Tyrol specialty cheese that is both satisfying and versatile.
As soon as the cheese is mature, it is rolled in black pepper. This gives it a covering of black pepper that rounds off its spicy, peppery flavour: a subtle, tasty combination of flavours that guarantees perfect satisfaction.
As soon as the cheese is mature, it is rolled in black pepper. This gives it a covering of black pepper that rounds off its spicy, peppery flavour: a subtle, tasty combination of flavours that guarantees perfect satisfaction.
The cheese, which is soft in texture and contains small holes, takes its natural, balanced flavour the creamy high-altitude milk which conceals all the fascinating secrets of traditional cheese-making processes in this area.
The cheese, which is soft in texture and contains small holes, takes its natural, balanced flavour the creamy high-altitude milk which conceals all the fascinating secrets of traditional cheese-making processes in this area.
A cow's raw milk cheese of the Eggemairhof in Mühlwald which owes his name to the small, round form and the affinage with rosemary. Maturation approx. 40 days in the natural cellar.
Cut cheese bovine raw milk and goat raw milk, Appearance: small cylinder form - sprinkled with garden savory, Aroma: strong - garden savory, Flavour: little salt - spicy, Consistency: rubbery, Maturation: approx. 2 months.
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.
Soft cut-cheese with typical aroma for kind the dairy Three Peaks - Toblach
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South Tyrolean cheese - our large selection the dairy land of South Tyrol
Cheese South Tyrol is an authentic South Tyrolean speciality, synonymous with quality and taste. The local South Tyrolean cheese dairies that produce South Tyrolean cheese are considered the best in the region. These exceptional achievements are regularly recognised at home and abroad with prizes and awards for consummate artistry in the production of South Tyrolean cheese, these South Tyrolean products. The cheese South Tyrol is produced in the village's own alpine dairies with milk delivered fresh daily the surrounding farms. According to the recipes and traditions handed down, the cheese South Tyrol is characterised by a balance between mild and aromatic/spicy flavours.
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