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
The South Tyrolean farm bacon is a culinary event of the special kind. An exclusivity, only in tiny amounts available, for gourmets oriented to pleasure to whom among other things also is aware of the great importance of an adequate fat portion. The meat comes pigs who are held appropriate to the species on small-structured South Tyrolean farms and are nourished freely of genetic engineering with especially well-chosen feed. The result are the pigs who prove an especially mellow bacon.
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Soft cut-cheese with typical aroma for kind the alpine dairy Three Peaks - Toblach
A mild, slightly tangy taste lends Mila Bela Badia its distinctive character. With 45% FDM (milkfat in dry matter), a particularly smooth, soft consistency characterises this fresh table cheese.
Decently wholehearted spicy cut-cheese the alpine dairy Three Peaks - Toblach
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
