Producer: Cheese dairy Learner, Deutschnofen
Region: South Tyrol
Cheese type: Cut cheese bovine milk
Appearance: orange cylinders
Aroma: mountain spices
Flavour: harmonius - lightly salted
Consistency: rubbery - melting
Maturation: 6 months
Slightly spicy cut cheese, small round punching, at least 10-week ripening period.
One of the traditional South Tyrolean dishes are the bacon dumplings, hand made by the butcher's shop Villgrater in Sexten/Sesto.
One of the traditional South Tyrolean dishes, are the spinach dumplings, hand made by the butcher's shop Steiner in Rasun
A red wine made the Schiava grape, which is still the most widely-cultivated in South Tyrol. This variety has been able to develop and improve to its best form in special cultivation areas, such as on the hills of Pagis in Ap - piano. Its clear, ruby red colour is charming; the wine re - veals fruity aromas, gentle violets and jasmine. A Schiava which, thanks to its multifaceted character, is excellently suited as an accompaniment for most dishes throughout an entire meal. It goes especially well with traditional Tyrolean snacks such as bread with bacon, sausages and cheeses. This wine is drunk young at cellar temperature chilled but not cold.
The Kaminwurzen (smoked sausages) are mildly smoked and air-dried sausages of beef and pork, a typical South Tyrolean speciality.