Naturalis Capriz is a cheese speciality made 100% cow's milk South Tyrolean farms. The artisan semi-hard cheese with only 400 gr. matures for one month and is washed and turned every other day with maturing cultures. The cheese captivates by its golden yellow to reddish rind, its fine melt, rounded off by its milky buttery taste.
Appearance: yellowish rind.
Inner appearance: yellowish closed dough, with occasional uneven break perforations
Flavour: milky buttery taste
Odour: milky, mildly acidic aroma
Consistency: long dough with fine melt, creamy
Slightly spicy cut cheese, small round punching, at least 10-week ripening period.
Sardinian sheep's milk cheese "L'Isolano" with a ripening period of 2 - to 12 months. This Pecorino tastes very well as "formaggio da tavola" to a good little glass of wine, or as a melting / rub cheese to various dishes (pasta dishes, Pesto, ecc.).
The classic taste of original Italian coffee, roasted in the best Italian tradition. Perfect for every moment of the day, Bristot Classico is a distinct blend studied for those seeking a strong-flavoured coffee. Rich and intense.
Cut Cut cheese goat raw milk, Appearance: covered with cinder, Aroma: strong scent of goats, Flavour: slightly sourish, Consistency: buttery - rubbery, Maturation: 2-3 months in cinders.
The Hungarian Salami Villani is prepared with meats of pure national swine, the thinnest grinding, and with paprika addition. The exclusive characteristics of this salami are the smoking method, made full-scale with beech wood, and its aromatizations obtained with infusions prepared with juniper, cloves and canine rose. It comes seasoned a long time, for further 100 days, and is characterised for the amber colour of its surface after peeling it.
The production of "Schüttelbrot" begins with the preparation of a very soft dough. After short rest time the baker with skilled hand forms round dough-forms which weigh according to size of the end product between 50 and 200 gr...