Pustertaler smoked cheese the show cheese dairy Three Peaks - Toblach
We offer you here the real Pustertaler smoked cheese, made after traditional recipe of high-class raw milk of rural small firms. The Pustertaler smoked cheese is a mild to slightly spicy cut-cheese with tender to mild, not resinous smoke taste and steady punching whose ripening period amounts at least 6 weeks.
The Pustertaler smoked cheese is smoked in a real smoking chamber what gives him these uncompare taste as one knows him also the real farm bacon. Just this special cold smoked procedure gives a unique mark to this cheese.
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 sweet cream for our butter is won of milk High Puster Valley mountain farms. Genuine, aromatic, tasteful milk. Then we make our butter it. Naturally golden brown, spreadable and extremely soft. It's taste is fresh, creamy and mild.
Bacon of the butcher's shop Hell - Welsberg. Packs in discs cut, fragrantly, spicy and comfortably. Ideally for wanderings and excursions.
Toblacher pole cheese dairy Three Peaks, mild decent cut-cheese, matured at least 6 weeks.
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.