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.
Original sardinian sheep's milk cheese with short ripening period of 20 - to 60 days. Compact consistency, little punching, white, softy, the taste slightly mawkishly and fragrantly.
One of the traditional South Tyrolean dishes, are the cheese dumplings, hand made by the butcher's shop Steiner in Rasun
Flavor: slightly bitter to piquant, also slightly acidic, but not acidic. Consistency: supple, but not short or crumbly.
Cut cheese goat milk, Appearance: orange rind - porcelain-white dough, Aroma: fruity, Flavour: sweetly - acidulous, Consistency: buttery - elastic, Maturation: 2 months.
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 raw bovine milk, Appearance: orange-coloured rind - straw-yellow interior, Aroma: malt - beer - yeast, Flavour: sweet-sour - hints of pepper - persistent, Consistency: creamy - very soft, Maturation: approx. 10 weeks in beer and corymb hops