Producer: DEGUST, Vahrn
Region: South Tyrol
Cheese type: Cut cheese bovine milk
Appearance: deep brown bark
Taste and aroma: spicy - intensely salty - whisky barrel
Consistency and structure: compactly - crumbly
Maturation: approx. 60 days in empty whisky barrel
Cut Cut cheese goat raw milk, Appearance: covered with cinder, Aroma: strong scent of goats, Flavour: slightly sourish, Consistency: buttery - rubbery, Maturation: 2-3 months in cinders.
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
Cut cheese bovine milk, Appearance: rind wrapped in juniper berries, Aroma: milk enzymes - jumper decorated with juniper berry stems, Flavour: sweet - resin, Consistency: rubbery, Maturation: 6 weeks in the natural cellar.
Soft cheese bovine milk, Appearance: decorated with apples and nuts, Aroma: fruity - mushrooms - buttery, Flavour: pleasant acidity - lively, Consistency: creamy - fondant, Maturation: 3 weeks in the affining cell
Hard cheese ewe's milk, Appearance: interior is strawy-yellow to amber colour, Aroma: fruity - ripe pears, Flavour: hints of sheep's milk - very sweet - balanced - full flavour, Consistency: crumbly, Maturation: 15 months in the natural cellar