For this creation we use a hand made grey cheese with edible vegetal charcoal. Hence the name Ligni comes (Latin "carbon ligni"). A rustic cheese with intensive-substantial smell and easily sourish aroma. Grained and mellow consistency. Excellent as an hors-d'oeuvre in combination with olive oil.
The classical bacon is produced of the best piece of the leg. Refined with spices, mountain herbs and salt, the bacon is pickled for 20 days. After a cold smoke phase with beechwood filings the bacon sides are matured for a total of 5 months in our pure mountain air at controlled temperature.
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Cut cheese bovine milk, skirmed, Appearance: rind has a spiced honey coating, Aroma: nectar, Flavour: sweet - full - flavour, Consistency: rubbery, Maturation: 4 weeks in the natural cellar
Cheese type: Cut Cheese goat milk; Appearance: covered with Sixtus Beer (Forst) and crisp bread; Aroma: yeast, fine goat notes, bread crust; Flavour: goat milk, aromatic; Consistency: elastic and friable
Cut cheese goat's raw milk; Appearance: wrapped in wine sheets, porcelain-white dough; Smell: vegetal; Taste and aroma: tender wine nuances; Consistency and structure: elastic - melting; Maturation: approx. 30 days
Cut cheese bovine milk, Appearance: deep brown bark, Smell: intensely, Taste and aroma: spicy - intensely salty - whisky barrel, Consistency and structure: compactly - crumbly, Maturation: approx. 60 days in empty whisky barrel
Hard cheese bovine raw milk, Appearance: cylinder form - slightly concaved, Aroma: strong hay scent, Flavour: balanced, Consistency: rubbery - compact, Maturation: 6-12 months, bunker.
