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
Fresh borettane onions, cooked sweet and sour with a little balsamic vinegar Modena. Excellent cold or hot appetizer, ideal side dish for meat, fish and to enrich salads.
Onions in red vinegar 314 ml. - Mariolino
Formaggio al Fieno" is a full-fat soft cheese with a fat content of approx. 50%, made high-quality fresh pasteurised hay milk the high mountain pastures of Sesto, and completely GMO-free.
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.
Blue cheese bovine raw milk, Appearance: covered in sweet grape mark, Aroma: fermented notes, Flavour: fruity, Consistency: very soft, Maturation: approx. 3 months in the refining cell and grape mark.