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.
Oil with chili 100 ml. - Ranise
San Marzano tomatoes taste like fresh tomatoes, incomparably fruity, fragrantly and incredibly. Today the kind threatened by the extinction growns thanks to the Slow Food branch on the fertile grounds of Vesuvius again.
The flavour is very spicy due to the chilli pepper and strong paprika. The salami undergoes a gentle smoking. An ideal ingredient for pizza toppings.
Raw milk cheese with chilli pods Neuhaushof, Medium firm cut cheese with break punching, Taste: Medium sharply to piquant
This Raw milk cheese ewe's milk comes the Gamsegg farm Langtaufers in the uppermost Vinschgau. butter, melting consistency. The typical sheep milk notes fit well to root vegetables or to Au gratin one casserole. Besides, we recommend the combination with mountain honey.