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.
Cut cheese bovine milk, Appearance: shiny red, Aroma: vegetable, Flavour: salty - piccant, Consistency: buttery - fondant, Maturation: approx. 45 days
After about 60 days of ripening, Mila Ortler Cheese forms an uneven brown rind. Its firm consistency, irregular eyes, distinctive milky flavour and mild aroma add up to a unique South Tyrol specialty cheese that is both satisfying and versatile.