South Tyrolean raw milk cheese Lambert's of the Neuhaushof, Ahornach - Ahrn Valley
Contents materials: Cow's raw milk, milk acid bacteria, calf's rennet, salt
Consistency: Cut-cheese with break punching
Ripening period: approx. 8 weeks, cultivated with Brevibacterium linsens
Deion: Round form, F.i.t.45-50%
Taste: Mildly, fragrantly
On sale all cheese is packed airtight - under gap. Thus we guarantee for full quality and a safe transport at your home.
Thyme oil organic. 5ml It is used for its antiseptic and soothing effect. Pour 1-2 drops into the fragrance lamp in order to improve your indoor- air quality and has a soothing and antispasmodic effect on your respiratory tract; furthermore, the oil is appreciated for its antiseptic and antiviral properties.
made with selected tomatoes ripened in the sun of Sicily. This natural product is suitable for adults and children who want to eat healthy. Seasoning ready for pasta or pizza, only to be heated. It does not require cooking.
Of finely spicy beef and pork bottled in natural bowel, smoked and matured for some days, this proves the probably best known raw sausage speciality in the Alps, the so-called Kaminwurze. The choice of the best raw materials and the processing after old tradition guarantees a maximum in quality.
Toblacher pole cheese dairy Three Peaks, mild decent cut-cheese, matured at least 6 weeks.
Innichner pole cheese form appr. 3,50 kg. - Dairy Three Peaks