DEION:
Typical Tyrolean cheese often used as a filling for traditional dishes such as „Kasnocken” and savory “Krapfen”. Very low fat cheese obtained by acid coagulation without the addition of rennet. The ErlebnisSennerei is managed already in the 3rd generation by two brothers, who get the milk alp-farmers of the region. The grey cheese is smoked by DEGUST in beechwood for 6 hours coldly.
PAIRINGS:
With butter and hard bread (Schüttelbrot), a viaigrette, bock beer.
The Pustertaler smoked cheese is a mild to slightly spicy cut-cheese with tender to mild, not resinous smoke taste and steady
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