Taste / consistency: Mild cut-cheese, typical aroma
Punching: pea-shaping punching
Surface: natural bark
Colour: Pale yellow to Golden brown (according to season)
Ingredients: Pasteurised cow's milk (full-cream milk, skimmed milk), cultures, salt, rennet
Ripening period: Ideal ripening period approx. 6 weeks
Toblacher pole cheese dairy Three Peaks, mild decent cut-cheese, matured at least 6 weeks.
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South Tyrolean ham bacon Nocker G.G.A - Smoked, matured for at least 6 months., vacuum, weight approx. 600 gr.
Cut cheese bovine raw milk, Appearance: washed rind - orange colour - pin-head, Aroma: vegetable, Flavour: vanilla - minerals - persistent - sized air bubbles, Consistency: soft to very soft, Maturation: 3-4 months in the natural cellar.
This hand-scooped Camembert of cow's raw milk is improved with high-quality Pistazien Bronte which grow up in the north slopes of the Sicilian volcano Etna. The pistacios distinguish themselves by an unmistakeable, slightly resinous taste and are picked by hand - one after the other. It doesn't surprise that they count without doubt to the very best pistacios and are appreciated gourmets as gourmet-cooks.
