A natural product with the special spice of the Dolomites
Taste / Consistency: Various well matured semi-hard cheeses with their own typical character.
Recipe Fondue cheese:
Step 1: Grate cheese coarsely
Step 2: Rub the Fondeutopf with garlic.
Step 3: Bring 200 ml white wine or alternatively 200 ml vegetable broth to the boil.
Step 4: Slowly add grated cheese while stirring constantly.
Step 5: Add 1 teaspoon of corn starch and mix again
Step 6: Season to taste with nutmeg and pepper (but it's not a must)
Step 7: dunk with diced bread and enjoy
Bacon of the butcher's shop Hell - Welsberg. Packs in discs cut, fragrantly, spicy and comfortably. Ideally for wanderings and excursions.
Slightly spicy cut cheese, small round punching, at least 10-week ripening period.
Table Parmesan - an original Italian Stravecchio. The cheese is compact in his structure with little punching, like the Grana (Parmesan). With increasing maturity this cheese tends to become emery and fragile.
Speck Senfter IGP sliced by weight fixed. 80 gr. of goodness of the High Adige, is a precious help in kitchen be like ingredient than like fanciful appetizer.
The Extra-Virgin Olive oil of "Integral" quality is a particularly tasty oil of sweet taste, full-bodied and fragrant. It is obtained with the cold extraction of olives of particular quality that allows the oil to retain its natural organoleptic properties unaltered. The Integral oil is healthy and rich of trace elements which are precious for our health.
Hard cheese bovine raw milk, Appearance: refined with algae, Aroma: salty - citrus fruit, Flavour: sweet yet salty, Consistency: very soft and tempting, Maturation: 3 months - 1 year, bunker