Producer: Beppino Occelli, Piedmont
Cheese type: Hard cheese ewe's milk and bovine milk
Appearance: grey rind - crumbly texture
Aroma: strong scent of truffle
Flavour: balanced presence of truffle
Maturation: 8 weeks in the "Crutin" truffle cellar
The South Tyrolean farm bacon is a culinary event of the special kind. An exclusivity, only in tiny amounts available, for gourmets oriented to pleasure to whom among other things also is aware of the great importance of an adequate fat portion. The meat comes pigs who are held appropriate to the species on small-structured South Tyrolean farms and are nourished freely of genetic engineering with especially well-chosen feed. The result are the pigs who prove an especially mellow bacon.
Oil with white truffle 100 ml. - Frantoio Bartolini
Gorgonzola dolce D.o.p. Extra - 1/8 da 1,5 kg
Gorgonzola piquant D.o.p. - 1/8 da 1,5 kg
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.