Producer: Beppino Occelli, Piedmont
Cheese type: Soft cheese bovine raw milk and goat raw milk
Appearance: square grey rind - milky white
Aroma: sourish - milky - hints of goat's milk
Flavour: some hints of goat's milk - depending on the level of maturation
Consistency: soft - creamy
Maturation: 8 weeks in the natural cellar
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.
Vinschgauer rye taler Preiss 200 gr., purely decently, crisply and of course, suitably as a base to all what you may.
Algunder grey cheese, full aroma, piquant to strictly.
The production of "Schüttelbrot" begins with the preparation of a very soft dough. After short rest time the baker with skilled hand forms round dough-forms which weigh according to size of the end product between 50 and 200 gr...
marinated garlic in olive oil with chili peppers.