Producer: DEGUST, Vahrn
Region: South Tyrol
Cheese type: Cut cheese bovine milk and goat milk
Appearance: orange-coloured rind, covered in "Guter Heinrich" - intense golden yellow - air bubbles like barley grain
Aroma: mountain herbs - fermented scent
Flavour: sourish - strong flavour - minerals - vegetable nuances
Consistency: buttery
Maturation: 2-3 months in the refining cell
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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.
Whole tuna fillets arranged vertically, pleasant scent, pink flesh with strong flavour, not mushy, compact and uniform consistency.
A cow's raw milk cheese of the Eggemairhof in Mühlwald which owes his name to the small, round form and the affinage with rosemary. Maturation approx. 40 days in the natural cellar.
