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
Innichner mountain cheese Alpine dairy Three Mountains, decently spicy cut-cheese, ripe time at least 8 weeks, natural bark.
Table Parmesan - an original Italian Stravecchio. The cheese is compact in his structure with little punching, like the Grana (Parmesan). With increasing maturity this cheese tends to become emery and fragile.
Tasty cut-cheese with typical aroma the alpine dairy Three Peaks - Toblach
Its soft, slightly elastic texture and typical, intensely aromatic almost pungent flavour make Stilfser a unique speciality of its kind, destined to amaze both cheese-lovers and even the most demanding of connaisseurs
The cheese, which is soft in texture and contains small holes, takes its natural, balanced flavour the creamy high-altitude milk which conceals all the fascinating secrets of traditional cheese-making processes in this area.
Mountain mild, softy bark and straw-yellow dough, the taste mildly. The Camembert Edelweiss is OGM-free and carries the quality sign for South Tirol.