A firm, aromatic cheese the Gardena Valley (Val Gardena/Gadertal)
Mila Alta Badia is an aromatic table cheese made in the heart of South Tyrol's Dolomite Mountains with premium fresh milk selected dairies of the Ladin-speaking Gardena Valley.
Because it is aged for 180 days, Mila Alta Badia cheese has a characteristic firm consistency and a distinctive dark yellow rind. With 50% FDM (milkfat in dry matter), this South Tyrol Alpine Cheese has a light yellow, firm paste without perforations. It is characterised by a particularly spicy aroma and taste.
Mila Bergmilch is a renowned producer of dairy products South Tyrol, a region in the north of Italy. The company was founded in 1957 and has been based in Bolzano ever since. Mila Bergmilch is known for its high-quality dairy products made milk mountain farms in the surrounding area. The dairy farmers who supply Mila Bergmilch have their farms in the Alps, where the air is fresh and the meadows are green. The dairy cows can graze on the lush pastures and their milk is milked by hand in the traditional way. This produces milk of the highest quality, which serves as the basis for Mila Bergmilch's dairy products. The Mila Bergmilch range includes a wide range of products, including fresh milk, yoghurt, butter, cheese and various desserts. All products are made high-quality ingredients and are free artificial flavours and colourings. Through careful processing and the use of natural ingredients, Mila Bergmilch products retain their unique taste and quality. Mila Bergmilch has developed into a leading producer of dairy products in South Tyrol and is now an important employer in the region. The company attaches great importance to sustainability and works closely with dairy farmers to ensure that production is environmentally friendly and sustainable. Mila Bergmilch's products are very popular not only in South Tyrol, but also in other parts of Italy and abroad. Overall, Mila Bergmilch is a traditional company that specialises in producing high-quality dairy products the region. The company places great emphasis on quality, sustainability and working with local dairy farmers to ensure that the products are always fresh and of the best quality.
Coarse grained beef and pork with a mark pepper, otherwise mildly and agreeable is the house salami of Steiner. These mould-matured salami is matured for approx. 6 to 8 weeks in controlled climate rooms.
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A generous 250g bag with at least 65 bite-sized pieces or choose the 220g bag with at least 55 delicious bites.
The salami Bengalino is made of very thin meat, coarse-grained
Of finely spicy beef and pork bottled in natural bowel, smoked and matured for some days, this proves the probably best known raw sausage speciality in the Alps, the so-called Kaminwurze. The choice of the best raw materials and the processing after old tradition guarantees a maximum in quality.
