The hay milk gives the Fenum an unmistakeable mildly spicy aroma. The soft, smooth nevertheless cut-firm dough is passed through with pea punching.
Taste / consistency: Soft cut-cheese with delicate - aromatic aroma
Punching: Pea-shaped punching
Ingredients: Pasteurised cow's milk (full-cream milk, skimmed milk), cultures, salt, rennet
Ripening period: Ideal ripening period approx. 8 weeks in the cellar at 8-10°C
Decently wholehearted spicy cut-cheese the alpine dairy Three Peaks - Toblach
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Tasty cut-cheese with typical aroma the alpine dairy Three Peaks - Toblach
Soft cut-cheese with typical aroma for kind the dairy Three Peaks - Toblach
Toblacher pole cheese dairy Three Peaks, mild decent cut-cheese, matured at least 6 weeks.
