Producer: Dairy Lagunda
Region: South Tyrol
Cheese type: Cut cheese bovines milk
Deion: typical smell after fresh herbs, strengthened with garlic and chives. The Algunder herb cheese has a pleasantly sourish mark and is slightly piquant in the taste.
Fat salary: 50% F.i. T.
Flavor: slightly bitter to piquant, also slightly acidic, but not acidic. Consistency: supple, but not short or crumbly.
Decently spicy cut-cheese the alpine dairy Three Mountains - Dobbiaco
This cured sheep cheese, made with raw sheep milk the Spanish Pyrenees, is cured for at least 90 days. It is smooth and very tasty, with a long, lingering aftertaste.