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
The cheese, which is soft in texture and contains small holes, takes its natural, balanced flavour the creamy high-altitude milk which conceals all the fascinating secrets of traditional cheese-making processes in this area.
It has a full flavour with just a dash of sweetness and a light yet original hint of walnut
Kofler Speck is a South Tyrolean family enterprise with passion for bacon, sausages and meat products. After traditional and transmitted recipe refined generations and with very modern processing technologies we produce for over 30 years decent bacon, spicy Kaminwurzen (smoked sausages), Gselchtes (smoked cattle ham) and other high-class specialities.
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
Fresh cheese 3 milks: bovine milk, goat's milk and ewe's milk, Appearance: outside milk mould - creamy white dough; Smell: Yeast nuances - creamy; Taste and aroma: slightly salty - harmoniously; Consistency and structure: smooth dough - softly; Maturation: approx. 15 days in the maturation cell.