Region: South Tyrol
Cheese type: Cut cheese bovine milk
Appearance: covered with mountain herbs - ivory-white dough
Aroma: Hay and mountain herbs
Flavour: Mountain herbs
Consistency: creamy - elastic
Maturation: 6 weeks in the natural cellar
One of the traditional South Tyrolean dishes, are the cheese dumplings, hand made by the butcher's shop Steiner in Rasun
Polenta with bacon - gastronomic speciality on the basis of cornmeal and additions. cook for 4 minutes and the dish is ready.
Spicy, piquant mountain cheese of the Casearia Trentina, 7-9 months matured
Toblacher pole cheese dairy Three Peaks, mild decent cut-cheese, matured at least 6 weeks.
Decently spicy cut-cheese the alpine dairy Three Mountains - Dobbiaco