Pepper Cheese - New Spicy Elegance
Mila's specialty, Pepper Cheese, is made with much love and knowledge about traditional cheese culture.
Mila uses only the freshest, pure milk South Tyrol's mountain dairies to make its Pepper Cheese. High-quality pepper is worked evenly into the cheese, together with classic additives like cultures and rennet. After a salt bath, the cheese matures in a ripening room, where every other day it is turned and washed by hand with salt water.
As soon as the cheese is mature, it is rolled in black pepper. This gives it a covering of black pepper that rounds off its spicy, peppery flavour: a subtle, tasty combination of flavours that guarantees perfect satisfaction.
Refined, harmonious, lingering aroma and sapidity. At best with fish preparations. Excellent as an aperitif but even better as an all-meal companion.
One of the most important Grappa South Tyrol. Fruity, spicy, mild and smooth.
reassuringly, cramp-loosening, relaxing, for mentally productive people, against headaches, favourably for the digestive system.
This monastery bitter is made by steeping one-year-old cones and the tips of fresh shoots of dwarf pines (Pinus mugo) in brandy for approx. five months. This imbues the bitter with its typical resinous taste.