Producer: DEGUST, Vahrn
Region: South Tyrol
Cheese type: Soft cheese bovine milk
Appearance: Camembert refind with dried - groud pears
Aroma: roasted and fruity aromas
Consistency: creamy - soft
Maturation: 3 weeks in dried - ground pears
made with selected tomatoes ripened in the sun of Sicily. This natural product is suitable for adults and children who want to eat healthy. Seasoning ready for pasta or pizza, only to be heated. It does not require cooking.
Like hardly any other product, our raw specialities combine the traditions and climate of South Tyrol. They are carefully produced according to traditional recipes. After production, they are given one thing above all: plenty of time and rest. With a touch of natural smoke beech wood, they are stored in the fresh mountain air until they have reached the ideal degree of maturity.
hard cheese bovine raw milk, Appearance: maroon rind, Aroma: dry fruits, Flavour: mawkishly - salty - wholehearted, Consistency: rubbery, Maturation: 12-24 months in the bunker
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.
Cut cheese bovine milk, Appearance: plum-coloured rind - milk-white paste, Aroma: fruity - buttermilk, Flavour: alcoholic - acidulous, Consistency: elastic - rubbery, Maturation: 3 weeks in the plum must.
Hard cheese bovine raw milk, Appearance: refined with algae, Aroma: salty - citrus fruit, Flavour: sweet yet salty, Consistency: very soft and tempting, Maturation: 3 months - 1 year, bunker