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HOME »   Specialities »   Cheese f. South Tyrol »   DEGUST Sortiment
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DEGUST Sortiment

Reviews: 5 from 5 stars


Tharros Sepi Pecorino approx. 500 gr.

Fresh cheese ewe's milk, Appearance: no rind - ivory, Aroma: fresh, Flavour: hints of sheep's milk, Consistency: rubbery, Maturation: 3 weeks in the refining cell

Canestrato Il Saraceno Nonno Lancia approx. 500 gr.

Hard cheese goat milk and ewe's milk, Appearance: grooved brown rind, Aroma: mediterranean pasture, Flavour: intensive - easily salty, Consistency: hard and compact, Maturation: 6 months

Vorarlberger-mountain cheese Moosbrugger approx. 1 kg.

hard cheese bovine raw milk, Appearance: strawy-yellow - cherry-sized air bubbles, Aroma: typical nutty aromas, Flavour: strong character - persistent, Consistency: very soft and rubbery, Maturation: 1 year in the natural cellar

Reviews: 5 from 5 stars


Occelli in foglie di Castagno Beppino Occelli approx. 750 gr.

A hard cheese that is left to age for about a year and a half. The wheels are then wrapped in chestnut leaves which transform them and enrich them with a strong, exceptional flavour. It pairs well with great Langa wines but is ideal with important dark craft beer too.

Pizzino Cheese Arrigoni approx. 600 gr.

Soft cheese bovine milk, Appearance: small square, Aroma: Spice marks, Flavour: sweet-salty, Consistency: softy-creamy, Maturation: 1 month.

Goat's cheese Camembert Seasonal dairy Wilhelm app. 170 gr.

soft cheese goat's milk, in the spring improved with wild garlic, improved in summer with basil, improved in autumn with stone mushrooms, improved in winter with truffle, ripeness period: 30 days

Pecorino Fossa L' Agile approx. 1 kg.

Hard cheese ewe's milk. Appearance: no rind - dirty white interior, Aroma: earthy - tuff, Flavour: intense - extravagant, Consistency: dry, Maturation: 6 months in pits

Deutschnofner farm cheese dairy Learner app. 850 gr.

Cut cheese bovine milk, Appearance: orange cylinders, Aroma: mountain spices, Flavour: harmonius - lightly salted, Consistency: rubbery - melting, Maturation: 6 months.

Pecorino Ennese Saffron + Pepper Cas. Il Cavalcatore ap. 500 gr.

Cut cheese ewe's milk, Appearance: wrinkly rind - saffron-yellow interior, Aroma: saffron - strong floral scents, Flavour: harmonic - sheeps's milk - complex aftertaste, Consistency: rubbery - crumbly, Maturation: 2 months in the refining cell

Edelziege Bundesanstalt Rotholz loaf approx. 2,5 kg.

Cut cheese goat milk, Appearance: orange rind - porcelain-white dough, Aroma: fruity, Flavour: sweetly - acidulous, Consistency: buttery - elastic, Maturation: 2 months.

Reviews: 5 from 5 stars


Partly Matured Pecorino Fattoria Buca Nuova approx. 1,2 kg.

Cut cheese ewe's milk, Appearance: rind treated with tomatoes, Aroma: neutral, Flavour: hints of sheep's milk, Consistency: rubbery, Maturation: 4 weeks in the refining cell

Salva Arrigoni approx. 1 kg.

Cut cheese bovine milk, Appearance: floral rind - nut-coloured - chalky coloured interior, Aroma: mushrooms - cellars, Flavour: sourish - full-bodied - persistent, Consistency: creamy - chalky structure, Maturation: 3 months in the natural cave

Felle Alp cheese Moosbrugger approx. 500 gr.

hard cheese bovine raw milk, Appearance: maroon rind, Aroma: dry fruits, Flavour: mawkishly - salty - wholehearted, Consistency: rubbery, Maturation: 12-24 months in the bunker

Cheddar Montgomery Neals Yard Dairy approx. 1 kg.

Hard cheese bovine milk, Appearance: big cylinders, Aroma: vegetal; cress - mustard seed, Flavour: substantial - intensely, Consistency: mellow, Maturation: 12 months

Tharros Sepi Pecorino approx. 2 kg.

Fresh cheese ewe's milk, Appearance: no rind - ivory, Aroma: fresh, Flavour: hints of sheep's milk, Consistency: rubbery, Maturation: 3 weeks in the refining cell

Stilton Neals Yard Dairy approx. 1 kg.

Blue bovine milk, Appearance: big cylinders, Aroma: forest fruits - mushrooms, Flavour: intensely - piquant - harsh aftertaste, Consistency: fluffy - crumbly, Maturation: 6 months

Occelli al Barolo Beppino Occelli form approx. 7 kg.

Hard cheese ewe's milk and bovine milk, Appearance: floral rind with natural moulds - ivory interior, Aroma: mushrooms - meat stock - stock cube herbs, Flavour: harmonic - full flavour - complex oxidant aromas, Consistency: crumbly and crunchy, Maturation: 6-8 months, naturally matured

Stilton Neals Yard Dairy approx. 500 gr.

Blue bovine milk, Appearance: big cylinders, Aroma: forest fruits - mushrooms, Flavour: intensely - piquant - harsh aftertaste, Consistency: fluffy - crumbly, Maturation: 6 months

Canestrato Il Saraceno Nonno Lancia approx. 1 kg.

Hard cheese goat milk and ewe's milk, Appearance: grooved brown rind, Aroma: mediterranean pasture, Flavour: intensive - easily salty, Consistency: hard and compact, Maturation: 6 months

Granglona Social Dairy San Pasquale approx. 1 kg.

Hard cheese ewe's milk, Appearance: interior is strawy-yellow to amber colour, Aroma: fruity - ripe pears, Flavour: hints of sheep's milk - very sweet - balanced - full flavour, Consistency: crumbly, Maturation: 15 months in the natural cellar

Husumer Organic Backensholz cheese approx. 500 gr.

Semihard cut cheese biological bovine raw milk, Appearance: Bark with bactericum linens - straw-yellow dough, smell: vegetarian - animalistic, taste & aroma: sweet spices, consistency & structure: creamy, maturation: approx. 60 days, dyke cellars.

Deutschnofner caraway cheese dairy Learner loaf app. 3,5 kg.

Cut cheese bovine milk, Appearance: orange cylinders, Aroma: intensely after caraway, Flavour: spicy, Consistency: rubbery - melting, Maturation: until 6 months.

Red Sparken Neals Yard Dairy approx. 500 gr.

Cow's milk cheese of Neals yard Dairy in south narrow country (GB). The orange dough is special. Since the 18th century it is added Annatto to colour the milk. These are the reddish-yellow colouring seeds of the Annatto bush. Maturation approx. 5 months.

Stravecchio Cheese Selezione DEGUST ca. 250 gr.


Pecorino Ennese Saffron + Pepper Cas. Il Cavalcatore ap. 1 kg.

Cut cheese ewe's milk, Appearance: wrinkly rind - saffron-yellow interior, Aroma: saffron - strong floral scents, Flavour: harmonic - sheeps's milk - complex aftertaste, Consistency: rubbery - crumbly, Maturation: 2 months in the refining cell

Furore Cheese Moosbrugger approx. 1 kg.

hard cheese bovine raw milk, Appearance: pea-sized air bubbles - bright strawy-yellow colour, Aroma: scent of lovage, Flavour: salty - astringent - leather scent - persistent, Consistency: crumbly and crunchy, Maturation: 2 years at 1.700 meters

Goat's cheese Brie dairy Wilhelm approx. 1 kg.

soft cheese goat's milk, Appearance: trimmed with the characteristic goat's head - rind has white mould - bright white interior, Aroma: white mushrooms - goat's milk, Flavour: pronounced character - strong flavour - goat's cheese aroma - persistent - full, Consistency: soft - creamy, Maturation: 5 weeks in the refining cell

Cheese with pumpkin seeds Deutschmann approx. 800 gr.

Cut cheese bovine raw milk, Appearance: green rind - strawy-yellow interior, Aroma: roasted nuts, Flavour: sweet and sour - buttery, Consistency: rubbery, Maturation: 4 weeks in the brick cellar.

Latemar cheese Dairy Learner loaf approx. 3.50 kg.

Hard cheese bovine milk, Appearance: orange rind, Aroma: fruity, Flavour: sweet - spicy, Consistency: brittle - crumbly, Maturation: 6 - 8 months.

Felle Alp cheese Moosbrugger approx. 1 kg.

hard cheese bovine raw milk, Appearance: maroon rind, Aroma: dry fruits, Flavour: mawkishly - salty - wholehearted, Consistency: rubbery, Maturation: 12-24 months in the bunker

Burgeiser Classic Cheese Dairy Burgeis loaf approx. 10 kg.

Cut cheese bovine milk, Appearance: cylinder form with convex edge, Aroma: milk aromas, Flavour: sweet, Consistency: very soft, Maturation: approx. 6 months, bunker.

Reviews: 5 from 5 stars


Gran Kinara Cheese DEGUST ca. 500 gr.


Gran Kinara Cheese DEGUST ca. 250 gr.


Salva Arrigoni whole loaf approx. 3,8 kg.

Cut cheese bovine milk, Appearance: floral rind - nut-coloured - chalky coloured interior, Aroma: mushrooms - cellars, Flavour: sourish - full-bodied - persistent, Consistency: creamy - chalky structure, Maturation: 3 months in the natural cave

Toma Monte Regale Beppino Occelli loaf approx. 5 kg.

Cut cheese bovine milk, Appearance: naturaly grey rind, Aroma: hazelnut, Flavour: oily - sourish - balanced, Consistency: creamy, Maturation: 8 weeks in the natural cellar

Pecorino Fossa L' Agile whole loaf approx. 3 kg.

Hard cheese ewe's milk. Appearance: no rind - dirty white interior, Aroma: earthy - tuff, Flavour: intense - extravagant, Consistency: dry, Maturation: 6 months in pits

Canestrato Il Saraceno Nonno Lancia loaf approx. 5 kg.

Hard cheese goat milk and ewe's milk, Appearance: grooved brown rind, Aroma: mediterranean pasture, Flavour: intensive - easily salty, Consistency: hard and compact, Maturation: 6 months

Edelpilz erborinato Ennstalmilch form app. 2.5 kg.

Blue cheese bovine milk, Appearance: no rind - herbal consistency, Aroma: yeast, Flavour: salty - sweet, Consistency: crumbly, Maturation: 8 weeks in the refining cell

Venosta Valley Alpeggio matured cheese form approx. 5 kg.

Hard cheese bovine raw milk, Appearance: cylinder form - slightly concaved, Aroma: strong hay scent, Flavour: balanced, Consistency: rubbery - compact, Maturation: 6-12 months, bunker.

Deutschnofner farm cheese dairy Learner loaf app. 3,5 kg.

Cut cheese bovine milk, Appearance: orange cylinders, Aroma: mountain spices, Flavour: harmonius - lightly salted, Consistency: rubbery - melting, Maturation: 6 months.

Losa Goat Cheese Beppino Occelli approx. 2,5 kg.

Soft cheese bovine raw milk and goat raw milk, Appearance: square grey rind - milky white, Aroma: sourish - milky - hints of goat's milk, Flavour: some hints of goat's milk - depending on the level of maturation, Consistency: soft - creamy, Maturation: 8 weeks in the natural cellar.

Blu di Bufala Cheese Dairy Quattro Portoni loaf appr. 4,2 kg.

Blue cheese bovine milk, Region: Lombardy, Maturation: 3 months

Cuor di Fassa Caseificio Soc. Campitello loaf approx. 10 kg.

Cut cheese bowine raw milk, Appearance: red rind, Aroma: strong scent of alpine herbs, Flavour: sourish - strong flavour, Consistency: buttery, Maturation: 4-6 months in the natural cellar

Puzzone di Moena Cas. Soc. di Predazzo e Moena loaf app. 10 kg.

Cut cheese bovine milk, Appearance: washed crust - some natural moulds, Aroma: intense, Flavour: grass - sweet - full-flavour, Consistency: rubbery, Maturation: 4 months in the natural cellar

Pecorino Ennese Saffron + Pepper Cas. Il Cavalcatore loaf 4 kg.

Cut cheese ewe's milk, Appearance: wrinkly rind - saffron-yellow interior, Aroma: saffron - strong floral scents, Flavour: harmonic - sheeps's milk - complex aftertaste, Consistency: rubbery - crumbly, Maturation: 2 months in the refining cell

Reviews: 5 from 5 stars


Toma Piemontese D.O.P. Beppino Occelli loaf approx. 7 kg.

Cut cheese bovine milk, Appearance: naturaly grey rind - yellowish dough, Aroma: Pasture - animalistic - natural mould, Flavour: substantial, Consistency: elastic - compactly, Maturation: at least 60 days

Castelmagno D.O.P. Beppino Occelli loaf approx. 5 kg.

Hard cheese goat, bovine and ewe's milk, Appearance: natural rind with orange pigments, Aroma: elegant aroma, Flavour: earthy - mushrooms - astringent, Consistency: soft and crumbly, Maturation: 8 months in the cave

Stilton Neals Yard Dairy whole loaf approx. 8 kg.

Blue bovine milk, Appearance: big cylinders, Aroma: forest fruits - mushrooms, Flavour: intensely - piquant - harsh aftertaste, Consistency: fluffy - crumbly, Maturation: 6 months

Granglona Social Dairy San Pasquale approx. 4 kg.

Hard cheese ewe's milk, Appearance: interior is strawy-yellow to amber colour, Aroma: fruity - ripe pears, Flavour: hints of sheep's milk - very sweet - balanced - full flavour, Consistency: crumbly, Maturation: 15 months in the natural cellar

Losa Cow Milk Cheese Beppino Occelli loaf approx. 2.5 kg.

Soft cheese bovine milk, Appearance: square-shaped with characteristic imprints - natual grey rind - creamy-white interior, Aroma: soury - milk, Flavour: well-rounded - buttery - reminds you of fermented milk, Consistency: soft - creamy, Maturation: 8 weeks in the natural cellar.

Red Sparken Neals Yard Dairy whole loaf approx. 10 kg.

Cow's milk cheese of Neals yard Dairy in south narrow country (GB). The orange dough is special. Since the 18th century it is added Annatto to colour the milk. These are the reddish-yellow colouring seeds of the Annatto bush. Maturation approx. 5 months.

Bunkerkas Cheese form approx. 500 gr. - Dairy Sibratsgfäll

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Reviews
Mozzarella di Bufala Campana 125 gr. - Ciresa
Very tasty Mozzarella! Thank you! ..
5 of 5 stars!
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