Producer: Dairy Burgeis
Region: South Tyrol
Cheese type: Cut cheese bovine milk
Appearance: cylinder form with convex edge
Aroma: milk aromas
Consistency: very soft
Maturation: approx. 6 months, bunker
Craft high-class ham with juniper crust, cooked, lightly smoked with aromatic juniper taste. Very well suitably as an hors-d'oeuvre or main food.
Cut cheese bovine milk, Appearance: characteristic brick-shape - pinhead sized air bubbles, Aroma: woods - alpine herbs, Flavour: aroma of melted butter, Consistency: rubbery, Maturation: 8 weeks in the refining cell.
Soft cheese bovine milk, Appearance: rind has prominent white mould, Aroma: white mushrooms, Flavour: good balance between cheese and mould, Consistency: creamy, Maturation: 2 weeks in the refining cell.
Soft cheese bovine milk, Appearance: small square, Aroma: Spice marks, Flavour: sweet-salty, Consistency: softy-creamy, Maturation: 1 month.