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.
Sextner grey cheese dairy Sexten, spicy and aromatic low-fat cheese which is prepared with onions, olive oil, some pepper and salt, speciality South Tirol.
Sextner grey cheese dairy Sexten, spicy and aromatic low-fat cheese which is prepared with onions, olive oil, some pepper and salt, speciality South Tirol.
