Producer: Caseificio Zani - Brescia
Appearance: White mould attempts - cream-white dough
Smell: white mushrooms
Taste and aroma: mawkishly - sourly - straw aromas
Consistency and structure: creamy - softy
Maturation: approx. 15 days in the climatic chamber
soft cheese bovine milk, Appearance: pole form, Aroma: white mushrooms, Flavour: buttery - creamy, Consistency: softy - creamy, Maturation: 3 weeks.
Cow's raw milk soft cheese with white noble mould. Ingredients: Cow's raw milk, living cultures, natural rennet, salt.
Toblacher pole cheese dairy Three Peaks, mild decent cut-cheese, matured at least 6 weeks.
The thin bacon is won the pork leg without fat and skin. The maturity of the thin bacon up to the right cut firmness takes place in the Sarntaler mountain air.