Sexten is the village of the Three Peaks, and here is produced the Sextner cheese, after rural, craft recipe, as ever!
Formaggio al Fieno" is a full-fat soft cheese with a fat content of approx. 50%, made high-quality fresh pasteurised hay milk the high mountain pastures of Sesto, and completely GMO-free. Hay Cheese" is a natural product and releases all its sensory qualities after a maturing period of at least 6 weeks. Formaggio al Fieno' has a red-brown crust and is smooth when cut; the colour of the paste ranges ivory to straw yellow and has a soft, elastic consistency with small circular holes in the interior. Overall, 'Formaggio al Fieno' is a cheese with a very harmonious taste and is distinguished above all by its soft and pleasant texture.
Gastronomic product made of bread and cheese, typical of Alto Adige. Excellent with broth. Also ideal with sauerkraut, sausage, knuckle, cooked pork or vegetables. Also delicious with melted butter and Parmesan cheese.
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Homemade salami approx. 190 gr. - Hackerhof Lanz Bernhard
The cheese, which is soft in texture and contains small holes, takes its natural, balanced flavour the creamy high-altitude milk which conceals all the fascinating secrets of traditional cheese-making processes in this area.
The climate, the spring water and the soil of this marvelous island add quality and prestige to this product of the highest level: stone milling with dry system at low revolutions to avoid overheating of the product and preserving its organoleptic properties , slow extrusion, bronze drawing, long drying times (30-48 hours) at low temperatures, manual packaging do the rest.
Homemade Pasta made of Khorasan - Linguine 500 gr. - Pasta Callari
