Producer: Caseificio Soc. di Predazzo e Moena, Predazzo, Trentino
Cheese type: Cut cheese bovine milk
Appearance: washed crust - some natural moulds
Flavour: grass - sweet - full-flavour
Maturation: 4 months in the natural cellar
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...
The Merlot and Cabernet France red wine cuvée is a classic Bordeaux cuvée: Notes of berries and a lasting finish. Elegant and harmonious, it was christened for a famed rose of the same name.
Cream cren 80 gr. - Scandia Pepparrot
Sardinian sheep's milk cheese "L'Isolano" with a ripening period of 2 - to 12 months. This Pecorino tastes very well as "formaggio da tavola" to a good little glass of wine, or as a melting / rub cheese to various dishes (pasta dishes, Pesto, ecc.).
These dandelion blossoms are picked in lavish and manual way and are preserved after masterly recipe. The dandelion chutney fits especially well as a bread spread or to various cheese kinds.