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| Faßlkas Mini Deutschmann approx. 350 gr.
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Cut cheese from bovine raw milk, Appearance: carbon-coloured rind - some white mould present, Aroma: cellar-like aroma - earthy, Flavour: milk - sourish - cinnamon aftertaste, Consistency: rubbery, Maturation: 8 weeks in the brick cellar
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| Deichkäse Backensholz cheese approx. 600 gr.
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hard cheese from biological bovine raw milk, Appearance: warm amber colour - the rind is marked by the cloth, Aroma: intense - pistacchios, Flavour: iodine scent and flavour, Consistency: very soft, Maturation: 4 months in the cellar under a dam
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| Furore Cheese Moosbrugger approx. 1 kg.
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hard cheese from bovine raw milk, Appearance: pea-sized air bubbles - bright strawy-yellow colour, Aroma: scent of lovage, Flavour: salty - astringent - leather scent - persistent, Consistency: crumbly and crunchy, Maturation: 2 years at 1.700 meters
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| Styria Blu Deutschmann approx. 300 gr.
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Blue cheese from 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
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| Camembert Organic Styria Deutschmann approx. 200 gr.
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soft cheese from bovine raw milk, Appearance: small round forms with white mould - bright yellow interior, Aroma: mushroom aroma - reminds you of hay, Flavour: buttery - fresh cream - salty, Consistency: very soft - creamy, Maturation: 4 weeks in the brick cellar.
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| Goat's cheese Cambert with herbs dairy Wilhelm app. 150 gr.
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soft cheese from goat's milk, Appearance: rind has white mould and herbs - porcelain white interior, Aroma: white mushrooms - scent of goat's milk and moutain herbs, Flavour: strong flavour - salty - velvety - elegant, Consistency: soft - creamy, Maturation: 2 weeks in the natural cellar
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| Goat's cheese Cambert dairy Wilhelm app. 150 gr.
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soft cheese from goat's milk, Appearance: small Camembert made from goat's cheese - even rind with white mould - porcelain white interior, Aroma: white mushrooms - clear hints of goat's milk, Flavour: tends towards savoury - noble on the palate - velvety - elegant, Consistency: soft - creamy, Maturation: 2 weeks in the natural cellar
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| Goat's cheese Brie dairy Wilhelm approx. 1 kg.
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soft cheese from goat's milk, Appearance: trimmed with the characteristic goat's head - rind has white mould - bright white interior, Aroma: white mushrooms - goat's milk, Flavour: pronounced character - strong flavour - goat's cheese aroma - persistent - full, Consistency: soft - creamy, Maturation: 5 weeks in the refining cell
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| Goat's Cheese rolls in cinders Backensholz approx. 350 gr.
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soft cheese from goat's milk, Appearance: rolls refined with cinders - porcelain white interior, Aroma: harmonic goat's cheese aroma - a touch of wood, Flavour: well - rounded - elegant hints of goat's milk - then slightly bitter, Consistency: soft - rubbery, Maturation: 4 weeks in the cellar under a dam
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