Sextner pepper cheese alpe Nemes appr. 650 gr.

Sextner pole cheese approx. 500 gr. - Cheese dairy Sexten

Sextner pole cheese loaf approx. 3,4 kg. - Cheese dairy Sexten

Sextner wine cheese appr. 500 gr. - Cheese dairy Sexten

Sextner wine cheese loaf appr. 3,3 kg. - Cheese dairy Sexten

Sheep-cow's milk cheese Marerhof approx. 600 gr.

Sixtus Salix Cheese DEGUST whole loaf approx. 1,5 kg.

Cheese type: Cut Cheese goat milk; Appearance: covered with Sixtus Beer (Forst) and crisp bread; Aroma: yeast, fine goat notes, bread crust; Flavour: goat milk, aromatic; Consistency: elastic and friable

was 57,40 €

South Tyrolean Cheese Assortment Alpine Dairy Three Peaks

South Tyrolean Cheese Assortment Dairy Sesto

South Tyrolean goat's cheese Marerhof approx. 600 gr.

Stilfser - Stelvio PDO ca. 500 gr.

Its soft, slightly elastic texture and typical, intensely aromatic almost pungent flavour make Stilfser a unique speciality of its kind, destined to amaze both cheese-lovers and even the most demanding of connaisseurs

Stilfser - Stelvio PDO whole loaf approx. 8,7 kg.

Its soft, slightly elastic texture and typical, intensely aromatic almost pungent flavour make Stilfser a unique speciality of its kind, destined to amaze both cheese-lovers and even the most demanding of connaisseurs

Stilton Neals Yard Dairy approx. 1 kg.

Blue bovine milk, Appearance: big cylinders, Aroma: forest fruits - mushrooms, Flavour: intensely - piquant - harsh aftertaste, Consistency: fluffy - crumbly, Maturation: 6 months

Stilton Neals Yard Dairy approx. 500 gr.

Blue bovine milk, Appearance: big cylinders, Aroma: forest fruits - mushrooms, Flavour: intensely - piquant - harsh aftertaste, Consistency: fluffy - crumbly, Maturation: 6 months

Stilton Neals Yard Dairy whole loaf approx. 8 kg.

Blue bovine milk, Appearance: big cylinders, Aroma: forest fruits - mushrooms, Flavour: intensely - piquant - harsh aftertaste, Consistency: fluffy - crumbly, Maturation: 6 months

Styria Blu Deutschmann approx. 300 gr.

Blue cheese bovine raw milk Appearance: washed rind herby Aroma: animals - sweet spices Flavour: marzipan - contrasted with mushrooms Consistency: silky - pasty Maturation: 6 weeks in the brick cellar

Taleggio D.O.P. Cheese Arrigoni approx. 1 kg.

Soft cheese bovine milk, Appearance: square-shapes - washed rind, Aroma: mushrooms - sweaty odour, Flavour: mild - buttery - sweet - strong-flavoured - intensity increases with maturation, Consistency: very soft, Maturation: 10 weeks in the natural cellar in wooden crates

Taleggio D.O.P. Cheese Arrigoni whole form app. 2 kg.

Soft cheese bovine milk, Appearance: square-shapes - washed rind, Aroma: mushrooms - sweaty odour, Flavour: mild - buttery - sweet - strong-flavoured - intensity increases with maturation, Consistency: very soft, Maturation: 10 weeks in the natural cellar in wooden crates

Termensis DEGUST approx. 300 gr.

Soft cheese bovine raw milk, Appearance: some white mould with grey imprints - decorated with rose petals; Aroma: sweet - intense - fruity - flowery; Flavour: complex; Consistency: creamy - fondant; Maturation: 6 weeks in a glass - sealed container - with Gewürztraminer wine.

Toblacher pole cheese approx. 500 gr. - Dairy Three Peaks

Toblacher pole cheese dairy Three Peaks, mild decent cut-cheese, matured at least 6 weeks.

Toblacher pole cheese form approx. 5,4 kg. - Dairy Three Peaks

Toblacher pole cheese dairy Three Peaks, mild decent cut-cheese, matured at least 6 weeks.

Tuma d'la Paja Cheese Beppino Occelli approx. 300 gr.

Soft cheese bovine, goat and sheep milk, Appearance: round-shaped - wrinkly rind with signs of hay, Aroma: ripe fruits (bananas) - hay, Flavour: harmonic - well-balanced - creamy - complex, Consistency: very soft - creamy, Maturation: 3 weeks on dried wheat

Tuma del Trifulau Cheese Beppino Occelli approx. 300 gr.

Soft cheese bovine and sheep milk, Appearance: flat form - wrinkled rind - refined with truffle, Aroma: truffle scent, Flavour: harmonic - well-balanced - persistent hints of truffle, Consistency: creamy - soft, Maturation: 3 weeks in inox stainless steel

Urfels Cheese appr. 1 kg. - Plangger

Urfels Cheese appr. 200 gr. - Plangger

Urfels Cheese loaf appr. 4,5 kg. - Plangger - Tiroler Schmankerl

Venosta Valley Alpeggio matured cheese approx. 1 kg.

Hard cheese bovine raw milk, Appearance: cylinder form - slightly concaved, Aroma: strong hay scent, Flavour: balanced, Consistency: rubbery - compact, Maturation: 6-12 months, bunker.

Venosta Valley Alpeggio matured cheese approx. 500 gr.

Hard cheese bovine raw milk, Appearance: cylinder form - slightly concaved, Aroma: strong hay scent, Flavour: balanced, Consistency: rubbery - compact, Maturation: 6-12 months, bunker.

Venosta Valley Alpeggio matured cheese form approx. 5 kg.

Hard cheese bovine raw milk, Appearance: cylinder form - slightly concaved, Aroma: strong hay scent, Flavour: balanced, Consistency: rubbery - compact, Maturation: 6-12 months, bunker.

Vorarlberger-mountain cheese approx. 1 kg.

hard cheese bovine raw milk, Appearance: strawy-yellow - cherry-sized air bubbles, Aroma: typical nutty aromas, Flavour: strong character - persistent, Consistency: very soft and rubbery, Maturation: 1 year in the natural cellar

Vorarlberger-mountain cheese approx. 500 gr.

hard cheese bovine raw milk, Appearance: strawy-yellow - cherry-sized air bubbles, Aroma: typical nutty aromas, Flavour: strong character - persistent, Consistency: very soft and rubbery, Maturation: 1 year in the natural cellar

Wachal Cheese with juniper berries DEGUST approx. 600 gr.

Cut cheese bovine milk, Appearance: rind wrapped in juniper berries, Aroma: milk enzymes - jumper decorated with juniper berry stems, Flavour: sweet - resin, Consistency: rubbery, Maturation: 6 weeks in the natural cellar.

Wirzi Cheese DEGUST app. 150 gr.

Cut cheese bovine raw milk; Appearance: improved with beer and crisp bread; Smell: Crust - spices; Taste and aroma: spicy - roasted notes; Consistency and structure: mellow - melting; Maturation: approx. 90 days

ZiAs Cheese DEGUST approx. 300 gr.

Cut Cut cheese goat raw milk, Appearance: covered with cinder, Aroma: strong scent of goats, Flavour: slightly sourish, Consistency: buttery - rubbery, Maturation: 2-3 months in cinders.