Taste / consistency: Soft cut-cheese with typical aroma for kind
Punching: Pea-shaped punching
Surface: "brevibacterium linens"
Colour: Orange-yellow to brownishly
Ingredients: Pasteurised cow's milk (full-cream milk, skimmed milk), cultures, salt, rennet
Ripening period: Ideal ripening period approx. 6 weeks
Cushion - points - 30 x 40 cm with biological herbs- Feichter Bernhard
Salame Geminiano ca. 1,2 kg. - Maletti 1867
The Sextner farm salami Villgrater is produced of pure pork, it is an aromatic house salami with light garlic mark, air-dried after Italian kind.