Producer: Gamsegghof, Langtaufers
Region: South Tyrol
Cheese type: Cut cheese bovine raw milk
Appearance: washed rind - orange colour - pin-head
Flavour: vanilla - minerals - persistent - sized air bubbles
Consistency: soft to very soft
Maturation: 3-4 months in the natural cellar.
The thin bacon is won the pork leg without fat and skin. The maturity of the thin bacon up to the right cut firmness takes place in the Sarntaler mountain air.
Soft cheese bovine raw milk, Appearance: small cylinders - washed rind - irregular flecks, Aroma: intense, Flavour: sweet - strong flavour - tempting, Consistency: rubbery - creamy, Maturation: 6 weeks in the natural cellar.