South Tyrolean raw milk cheese with bear's leek of the Neuhaushof in Ahornach - Ahrn Valley
Contents materials: Cow's raw milk, milk acid bacteria, calf's rennet, salt, bear's leak.
Consistency: Medium firm cut-cheese with break punching
Ripening period: approx. 6 weeks, cultivated with Brevibacterium linsens
Deion: Round form, F.i.t.45-50%
Taste: Well spicy.
On sale all cheese is packed airtight - under gap. Thus we guarantee for full quality and a safe transport at your home.
The relatively short maturation of this cheese demonstrates its consistency in the palate softy and creamy. This cut-cheese of natural fresh milk owns a yellowish bark and a tender-yellow dough with irregular punching. Smell and taste are intensely aromatic.
This slightly piquant cut cheese distinguishes itself with his piquant aroma and his natural taste. The cut-firm, creamy consistency is also typical. This cheese is made high-quality hay milk.
Soft cut-cheese with typical aroma for kind the alpine dairy Three Peaks - Toblach
Mild cut-cheese, typical aroma the alpine dairy Three Peaks - Toblach
Mountain mild, softy bark and straw-yellow dough, the taste mildly. The Camembert Edelweiss is OGM-free and carries the quality sign for South Tirol.