Region: South Tyrol
Cheese type: Blue cheese bovine milk
Appearance: cylinder form covered in cocoa beans
Aroma: intense - chocolate
Flavour: toasted - leather
Consistency: very soft and creamy
Maturation: 2-3 months in the refining cell
Cut cheese bovine raw milk, Appearance: carbon-coloured rind - some white mould present, Aroma: cellar-like aroma - earthy, Flavour: milk - sourish - cinnamon aftertaste, Consistency: rubbery, Maturation: 8 weeks in the brick cellar
Blue cheese bovine raw milk Appearance: washed rind herby Aroma: animals - sweet spices Flavour: marzipan - contrasted with mushrooms Consistency: silky - pasty Maturation: 6 weeks in the brick cellar
Blue cheese bovine raw milk, Appearance: light grey natural rind, Aroma: woods, Flavour: mushrooms - tasty, Consistency: fondant, Maturation: 2 monts in the natural cellar.
Soft cheese bovine milk, Appearance: triangular covered with sweet esculentus rind, Aroma: roasted - earthy - almonds, Flavour: sourish - salty, Consistency: soft - creamy, Maturation: 1 month in the refining cell
Mountain air dried raw sausage, guaranteed only by small Austrian companies, traditional production, with whole peppercorns
Slightly spicy cut cheese, small round punching, at least 10-week ripening period.