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.
External appearance: Bark affinated with flowers
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
Mild of raw milk Neuhaushof, Medium firm cut-cheese with break punching, Taste: Mildly, tartish
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.
The relatively short maturation of this cheese demonstrates its consistency in the palate softy and creamy. This cut-cheese of natural fresh milk owns a yellowish bark and a tender-yellow dough with irregular punching. Smell and taste are intensely aromatic.
Bacon Pancetta - Smoked. pieces, vacuum, weight approx. 250 gr.