South Tyrolean mild of raw milk of the Neuhaushof Ahornach - Ahrn Valley
Contents materials: Cow's raw milk, milk acid bacteria, calf's rennet, salt.
Consistency: Medium firm cut-cheese with break punching
Ripening period: approx. 6 weeks, cultivated with Brevibacterium linsens
Deion: Round form, approx. 700 gr., F.i.t.45-50%
Taste: Mildly, tartish.
On sale all cheese are packed airtight - under gap. Thus we guarantee for full quality and a safe transport at your home.
Certificated Quality:
Salami abruzzese ca. 400 gr. - Maletti 1867
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Kofler Speck is a South Tyrolean family enterprise with passion for bacon, sausages and meat products. After traditional and transmitted recipe refined generations and with very modern processing technologies we produce for over 30 years decent bacon, spicy Kaminwurzen (smoked sausages), Gselchtes (smoked cattle ham) and other high-class specialities.
Toblacher pole cheese dairy Three Peaks, mild decent cut-cheese, matured at least 6 weeks.
Is there anyone who doesn't know it? The mixed meat dish, called 'Schlachtplatte', is well known to South Tyrolean lovers. Surfleisch' is pork that is seasoned in a special mixture of spices, which gives it its characteristic taste.
