Producer: Social Dairy San Pasquale, Sardiny
Cheese type: Hard cheese ewe's milk
Appearance: interior is strawy-yellow to amber colour
Aroma: fruity - ripe pears
Flavour: hints of sheep's milk - very sweet - balanced - full flavour
Maturation: 15 months in the natural cellar
Cut cheese bovine milk, Appearance: covered with mountain herbs - ivory-white dough, Aroma: Hay and mountain herbs, Flavour: Mountain herbs, Consistency: creamy - elastic, Maturation: 6 weeks in the natural cellar.
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.
Produced personally by the Martelli family, in their own pasta factory in Lari, in the hills of Pisa in Tuscany.
The Trenker Bakery's Schüttelbrot is rightfully called "handmade bread", as required by the "Südtirol" quality trademark. In fact, when he rolls out the dough for this traditional natural spice and rye bread, the baker places the dough on a round board: he shakes it until he obtains a thin disk, which is baked in the oven until it takes on the shape of a low, crisp focaccia.