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.
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.
South Tyrolean ham bacon Nocker G.G.A - Smoked, matured for at least 6 months. whole ham, vacuum, weight approx. 4.5 kg
Selected spices like rose paprika, sharp chillis and different herbs are sprinkled in the fine-grained beef, afterwards mixed and controlled with pork and other ingredients, matured slowly at low temperatures, results in an incomparably piquant but not too sharp taste mark. Very much appreciated for pizzas and snacks.
One of the traditional South Tyrolean dishes, are the cheese dumplings, hand made by the butcher's shop Steiner in Rasun
One of the traditional South Tyrolean dishes are the bacon dumplings, hand made by the butcher's shop Villgrater in Sexten/Sesto.