Luce Cheese DEGUST approx. 600 gr.
Cut cheese ewe's milk, Appearance: rind treated with tomatoes, Aroma: neutral, Flavour: hints of sheep's milk, Consistency: rubbery, Maturation: 4 weeks in the refining cell
very soft bark, in colour varying white / yellow up to intensive brown. The elastic dough is ivory-white, delicate taste, mezzo fragrantly with light nanny goat marks, irregular slit punching.
Cut cheese goat's raw milk; Appearance: wrapped in wine sheets, porcelain-white dough; Smell: vegetal; Taste and aroma: tender wine nuances; Consistency and structure: elastic - melting; Maturation: approx. 30 days
Innichner mountain cheese Alpine dairy Three Mountains, decently spicy cut-cheese, ripe time at least 8 weeks, natural bark.
It is the Caciotta Edelweiss smoked with marks of juniper.
Cut cheese bovine milk, Appearance: washed crust - some natural moulds, Aroma: intense, Flavour: grass - sweet - full-flavour, Consistency: rubbery, Maturation: 4 months in the natural cellar