Sensory description: The "SEXTNER Alpino" is a semi-fat semi-hard cheese with approx. 35 % F.i.t. made high-quality, GMO-free, pasteurised milk Sesto mountain farms. The "SEXTNER Alpino" is a natural product which develops its special sensory qualities only after a maturing period of at least 8 weeks. The cheese loaf has a grey-brown natural rind.
The "SEXTNER Alpino" has a smooth cut and a straw-yellow colour. The cheese dough has small holes. The smell and taste are mild to aromatic and spicy. In the aromatic Sextner Alpino you will find less fat but no less taste. The "SEXTNER Alpino" is very harmonious in the overall impression and is particularly characterised by its low fat content and its spicy aroma.
Cheese and cuisine: The "SEXTNER Alpino" can be eaten with typical South Tyrolean breads. It is well suited for use with cold platters.
Cheese and wine: "SEXTNER Alpino" goes well with light, fruity white wines or light fruity red wines.
The hay milk gives the Fenum an unmistakeable mildly spicy aroma. The soft, smooth nevertheless cut-firm dough is passed through with pea punching.
The Kaminwurzen (smoked sausages) are mildly smoked and air-dried sausages of beef and pork, a typical South Tyrolean speciality.
Slightly spicy cut cheese, small round punching, at least 10-week ripening period.
The Sextner butter is one few which is produced of sour cream and is really requested around. Of course it is also produced of milk free of genetic engineering and without additives.