Producer: DEGUST, Vahrn
Region: South Tyrol
Cheese type: Cut cheese bovine milk
Appearance: rind covered with pomace
Aroma: nutty - chocolate
Flavour: intensive - spicy
Consistency: brittle
Maturation: 15-24 months
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For this creation we use a hand made grey cheese with edible vegetal charcoal. Hence the name Ligni comes (Latin "carbon ligni"). A rustic cheese with intensive-substantial smell and easily sourish aroma. Grained and mellow consistency. Excellent as an hors-d'oeuvre in combination with olive oil.
Raw milk cheese with bear's leak - Neuhaushof Ahornach, approx. 6 weeks matured, well spicy in the taste.
Darbo All Natural Preserves are produced according to an old family recipe. Then as now, only the best fruits - with no added preservatives - are gently warmed and stirred. That way the natural fruit aroma is retained.
With the Tirol ham Villgrater we define a customary cooking ham, earlier known as Easter ham. By the dry pickle-process and the strong smoking the Trioler ham develops a strong, unmistakeable aroma.
Basic material for this culinary speciality is the imperial part of the pig. With the rosemary on the surface develops the incomparable taste.
