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
Cut cheese bovine raw milk, Appearance: barley-grain like air bubbles - opaque strawy-yellow colour, Aroma: soury - milk, Flavour: harmonic, Consistency: rubbery, Maturation: 8 weeks in the natural cellar.
Hard cheese bovine raw milk, Appearance: cylinder form - slightly concaved, Aroma: strong hay scent, Flavour: balanced, Consistency: rubbery - compact, Maturation: 6-12 months, bunker.
Sliced Prosciutto Crudo packaged in protective atmosphere