Region: South Tyrol
Cheese type: Cut cheese bovine milk
Appearance: wrapped in hay the high mountains
Aroma: intense and seasoned with hay
Flavour: hay and nuts
Consistency: very soft
Maturation: 2 months in barrique
Cut cheese bovine milk, Appearance: plum-coloured rind - milk-white paste, Aroma: fruity - buttermilk, Flavour: alcoholic - acidulous, Consistency: elastic - rubbery, Maturation: 3 weeks in the plum must.
Cut cheese bovine raw milk; Appearance: matured in beeswax; Smell: Nectar - fruity - floreal; Taste and aroma: intensely; Consistency and structure: like butter - melting; Maturation: approx. 90 days
Soft cheese bovine milk, Appearance: Camembert refind with dried - groud pears, Aroma: roasted and fruity aromas, Flavour: lively, Consistency: creamy - soft, Maturation: 3 weeks in dried - ground pears
Cut cheese bovine milk, Appearance: characteristic brick-shape - pinhead sized air bubbles, Aroma: woods - alpine herbs, Flavour: aroma of melted butter, Consistency: rubbery, Maturation: 8 weeks in the refining cell.
full, velvety and harmonic wine - colour: rubin red up to dark garnet red - scent: harmonic aroma and fragrance of woodberries - taste: dry, full, velvety with light tannins