Original Cheese ramson+tomato Ortus, by the Alpine Dairy Drei Zinnen
We can offer you the original San Candido cheese flavoured with ramson and tomato. Being produced following a traditional recipe, only quality controlled milk small local farmers is being used. This cheese is mild to aromatic with pea sized punch hole. It is in the maturation for up to 3 weeks.
Because of the short maturation period of only 3 weeks, this mild type of cheese keeps lithe, soft and aromatic. It should not be missing at any breakfast buffet. The "ramson + tomato" cheese, just as the smoked cheess (also available in this shop) belong to a new line of products of the alpine dairy "Drei Zinnen" that should be known for a great variety of tastes but also for the quality of the small, 600 gr forms. Other types in this size are the "butter cheese and a small cheese with herbs, not available yet.
After selling the product every single piece is getting packaged air tight under vacuum. Like this we can guarantee the best quality and secure delivery to you home. We are always available for any further questions.
If you need details about us, a special offer or information regarding reselling, just contact us.
The making of Schüttelbrot is inextricably entwined with the history of South Tyrol. This rustic family recipe has been handed down generation to generation. Our 'Bauern Schüttelbrot' is made with light rye flour and carefully improved with caraway and fennel - 100% natural crunching fun, of course.
Apple juice the mountains of Trentino - Alto Adige. - whole apples - naturally cloudy - handcrafted processing - selection of the right mix of sweet and sour apple varieties - pressed and directly bottled
100% of apple juice, cloudy, without additives.
Of finely spicy beef and pork bottled in natural bowel, smoked and matured for some days, this proves the probably best known raw sausage speciality in the Alps, the so-called Kaminwurze. The choice of the best raw materials and the processing after old tradition guarantees a maximum in quality.
Small sausages without skin - pork, well ground, smoked. To 3 pieces vacuum-packed, weight 250 gr.
Is there anyone who doesn't know it? The mixed meat dish, called 'Schlachtplatte', is well known to South Tyrolean lovers. Surfleisch' is pork that is seasoned in a special mixture of spices, which gives it its characteristic taste.