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.
Gastronomic product made of bread and cheese, typical of Alto Adige. Excellent with broth. Also ideal with sauerkraut, sausage, knuckle, cooked pork or vegetables. Also delicious with melted butter and Parmesan cheese.
Blue cheese bovine milk, Appearance: orange rind - white - herbs, Aroma: mushrooms, Flavour: full flavour - sweet, Consistency: very soft and silky, Maturation: 3 months in the refining cell
The classical bacon is produced of the best piece of the leg. Refined with spices, mountain herbs and salt, the bacon is pickled for 20 days. After a cold smoke phase with beechwood filings the bacon sides are matured for a total of 5 months in our pure mountain air at controlled temperature.
Homemade salami approx. 190 gr. - Hackerhof Lanz Bernhard
Spicy, piquant mountain cheese of the Casearia Trentina, 7-9 months matured