Producer: Eggemairhof, Mühlwald
Region: South Tyrol
Cheese type: Cut cheese bovine raw milk
Appearance: washed rind - ivory-coloured interior
Aroma: vegetable aromas
Flavour: resin - tends towards salty
Consistency: soft - rubbery
Maturation: 6-8 weeks in the natural cellar
Parmigiano Reggiano, extra hard cheese Parma and Reggio, at least 24 months matured, very well to paste dishes.
Spicy, piquant mountain cheese of the Casearia Trentina, 7-9 months matured
The classical bacon is produced of the best piece of the leg. Refined with spices, mountain herbs and salt, the bacon is pickled for 20 days. After a cold smoke phase with beechwood filings the bacon sides are matured for a total of 5 months in our pure mountain air at controlled temperature.