Producer: Gamsegghof, Langtaufers
Region: South Tyrol
Cheese type: Cut cheese 70% bovine milk, 30 % goat milk
Appearance: orange rind - intense golden yellow
Aroma: spinach and mountain herbs
Flavour: strong flavour - mineral - vegetable nuances
Maturation: 2-3 months in the refining cell
It is the Caciotta Edelweiss smoked with marks of juniper.
NATURALIS in fiordaliso Capriz is a cheese speciality made 100% cow's milk South Tyrolean farms. The artisan semi-hard cheese, weighing only 400g, matures for one month and is washed and turned every other day with maturing cultures. At the end of its ripening period, the rind of the cheese is refined with South Tyrolean cornflowers and marigolds. The cheese captivates with its colourful floral rind, its fine melting, rounded off by its milky buttery taste.
Ham bacon butchery Hell, finest, fragrantly, spicy smoking bacon speck.
soft cheese goat's milk, Appearance: trimmed with the characteristic goat's head - rind has white mould - bright white interior, Aroma: white mushrooms - goat's milk, Flavour: pronounced character - strong flavour - goat's cheese aroma - persistent - full, Consistency: soft - creamy, Maturation: 5 weeks in the refining cell