Producer: Beppino Occelli, Piedmont
Cheese type: Hard cheese goat, bovine and ewe's milk
Appearance: natural rind with orange pigments
Aroma: elegant aroma
Flavour: earthy - mushrooms - astringent
Consistency: soft and crumbly
Maturation: 8 months in the cave
The classical bacon is produced of the best piece of the leg. Refined with spices, mountain herbs and salt, the bacon is pickled for 20 days. After a cold smoke phase with beechwood filings the bacon sides are matured for a total of 5 months in our pure mountain air at controlled temperature.
Soft cheese bovine milk, Appearance: rind has prominent white mould, Aroma: white mushrooms, Flavour: good balance between cheese and mould, Consistency: creamy, Maturation: 2 weeks in the refining cell.
Roasted it tastes especially good and is best served with sauerkraut or roast potatoes - suitably in addition a chill Bavarian beer.
Oil with white truffle 100 ml. - Frantoio Bartolini
The Sarner farm sausages are produced after an old farm prescription of well-chosen thin meat with special spices. They are slowly smoked in the smoke cellar at the Grammhof with coniferous wood, mountain pine and juniper stored up to the right cut firmness and the unique taste.