South Tyrolean raw milk cheese with herbs of the Neuhaushof in Ahornach - Ahrn Valley
Contents materials: Cow's raw milk, milk acid bacteria, calf's rennet, salt, chives, parsley, chervil, dill.
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.
Made with an ancient recipe, kept strictly secret. Many different kinds of herbs are manufactured and mixed together. It is the mix of all these herbs' properties that assures the stimulating effect of this bitter. It is not a slightly bitter liqueur, but a proper bitter with a full and dry taste, genuine and without any added sugar. The ancient monastery recipe rightly called it " The long life elixir".
The Sextner fennel salami Villgrater is produced of pure pork, it is an aromatic house salami with light fennel marks, air-dried after Italian kind.
The Sextner butter is one few which is produced of sour cream and is really requested around. Of course it is also produced of milk free of genetic engineering and without additives.
Tasty cut-cheese with typical aroma the alpine dairy Three Peaks - Toblach
Kofler Speck is a South Tyrolean family enterprise with passion for bacon, sausages and meat products. After traditional and transmitted recipe refined generations and with very modern processing technologies we produce for over 30 years decent bacon, spicy Kaminwurzen (smoked sausages), Gselchtes (smoked cattle ham) and other high-class specialities.
typical smell after fresh herbs, strengthened with garlic and chives. The Algunder herb cheese has a pleasantly sourish mark and is slightly piquant in the taste.