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
Craft high-class ham with juniper crust, cooked, lightly smoked with aromatic juniper taste. Very well suitably as an hors-d'oeuvre or main food.
Raw milk cheese with bear's leak - Neuhaushof Ahornach, approx. 6 weeks matured, well spicy in the taste.
BERNARDI bacon - the time to the maturity is esteemed to us
Decently spicy cut-cheese the alpine dairy Three Mountains - Dobbiaco