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HOME »   Specialities »   Cheese f. South Tyrol »   Raw milk cheese
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Raw milk cheese

Reviews: 5 from 5 stars


Mountain Clove Cheese Gamsegghof approx. 800 gr.

Cut cheese 70% bovine milk, 30 % goat milk, Appearance: orange rind - intense golden yellow, Aroma: spinach and mountain herbs, Flavour: strong flavour - mineral - vegetable nuances, Consistency: buttery, Maturation: 2-3 months in the refining cell.

Reviews: 4 from 5 stars


Deutschnofner caraway cheese cheese dairy Learner ap. 850 gr.

Cut cheese bovine milk, Appearance: orange cylinders, Aroma: intensely after caraway, Flavour: spicy, Consistency: rubbery - melting, Maturation: until 6 months.

Reviews: 4.3 from 5 stars


Hoamatkas Alp Cheese in Hay DEGUST approx. 500 gr.

Cut cheese bovine raw milk, Appearance: wrapped in hay, Aroma: hay, Flavour: full - well - rounded flavour, Consistency: rubbery - crumbly, Maturation: 5-12 months in barrique

Reviews: 5 from 5 stars


Luce Cheese DEGUST approx. 600 gr.

Reviews: 5 from 5 stars


Raw Milk Lagunda Cheese Dairy Lagunda loaf app. 2.5 kg.

Cut cheese bovine raw milk, Appearance: barley-grain like air bubbles - opaque strawy-yellow colour, Aroma: soury - milk, Flavour: harmonic, Consistency: rubbery, Maturation: 8 weeks in the natural cellar.

Hay Cheese Fienoso DEGUST ca. 500 gr.

Cut cheese bovine milk, Appearance: wrapped in hay the high mountains, Aroma: intense and seasoned with hay, Flavour: hay and nuts, Consistency: very soft, Maturation: 2 months in barrique

Reviews: 5 from 5 stars


Freibrunn Cheese Gamsegghof approx. 550 gr.

Cut cheese bovine raw milk, Appearance: washed rind - orange colour - pin-head, Aroma: vegetable, Flavour: vanilla - minerals - persistent - sized air bubbles, Consistency: soft to very soft, Maturation: 3-4 months in the natural cellar.

Reviews: 5 from 5 stars


Cheese fr. high mountain huts in Lagrein wine DEGUST app. 500 gr.

Cut cheese bovine raw milk, Appearance: rind with grape mark - bright strawy - yellow interior, Aroma: scent of pastures - wine-like aromas, Flavour: nuts - chocolate - full-flavoured, Consistency: soft - rubbery, Maturation: 6-15 months

Noagnlailich ® Cheese DEGUST approx. 1,1 kg.

Hard cheese goat raw milk, Appearance: wrapped in a special cloth, Aroma: mountain hay, Flavour: sweet - spiced nuts, Consistency: dry - crumbly, Maturation: 3-5 months, in barrique

GrauLigniKas Grey Cheese DEGUST form approx. 700 gr.

For this creation we use a hand made grey cheese with edible vegetal charcoal. Hence the name Ligni comes (Latin "carbon ligni"). A rustic cheese with intensive-substantial smell and easily sourish aroma. Grained and mellow consistency. Excellent as an hors-d'oeuvre in combination with olive oil.

Reviews: 4.5 from 5 stars


Hoamatkas Alp Cheese in Hay DEGUST approx. 1 kg.

Cut cheese bovine raw milk, Appearance: wrapped in hay, Aroma: hay, Flavour: full - well - rounded flavour, Consistency: rubbery - crumbly, Maturation: 5-12 months in barrique

Bärenbart Cheese Gamsegg Hof approx. 400 gr.

This goat raw milk cheese comes the Gamsegg Hof of Langtaufers in the uppermost Vinschgau. Cylinder-shaped red cheese spread with intensely persistent aroma. Creamy-melting consistency. Approx. matured 60 days in the cellar.

Bacco Bianco Cheese DEGUST app. 300 gr.

Cut cheese goat's raw milk; Appearance: wrapped in wine sheets, porcelain-white dough; Smell: vegetal; Taste and aroma: tender wine nuances; Consistency and structure: elastic - melting; Maturation: approx. 30 days

Reviews: 5 from 5 stars


Henricus Cheese DEGUST approx. 800 gr.

Cut cheese bovine milk and goat milk, Appearance: orange-coloured rind, covered in "Guter Heinrich" - intense golden yellow - air bubbles like barley grain, Aroma: mountain herbs - fermented scent, Flavour: sourish - strong flavour - minerals - vegetable nuances, Consistency: buttery, Maturation: 2-3 months in the refining cell

Deutschnofner farm cheese dairy Learner app. 850 gr.

Cut cheese bovine milk, Appearance: orange cylinders, Aroma: mountain spices, Flavour: harmonius - lightly salted, Consistency: rubbery - melting, Maturation: 6 months.

Romarino Mignon Cheese DEGUST ca. 180 gr.

A cow's raw milk cheese of the Eggemairhof in Mühlwald which owes his name to the small, round form and the affinage with rosemary. Maturation approx. 40 days in the natural cellar.

CamPi Mignon Camembert DEGUST approx. 250 gr.

This hand-scooped Camembert of cow's raw milk is improved with high-quality Pistazien Bronte which grow up in the north slopes of the Sicilian volcano Etna. The pistacios distinguish themselves by an unmistakeable, slightly resinous taste and are picked by hand - one after the other. It doesn't surprise that they count without doubt to the very best pistacios and are appreciated gourmets as gourmet-cooks.

Romarino Cheese DEGUST ca. 300 gr.

A cow's raw milk cheese of the Eggemairhof in Mühlwald which owes his name to the small, round form and the affinage with rosemary. Maturation approx. 40 days in the natural cellar.

Felle Lagrein Cheese DEGUST approx. 1 kg.

Cut cheese bovine milk, Appearance: rind covered with pomace, Aroma: nutty - chocolate, Flavour: intensive - spicy, Consistency: brittle, Maturation: 15-24 months

Deutschnofner caraway cheese dairy Learner loaf app. 3,5 kg.

Cut cheese bovine milk, Appearance: orange cylinders, Aroma: intensely after caraway, Flavour: spicy, Consistency: rubbery - melting, Maturation: until 6 months.

Grey cheese Versciaco slowly maturing app. loaf 1,5 kg. - Dairy Veider


CaRuBlú Mignon Blue Cheese DEGUST approx. 250 gr.

Blue cheese bovine milk, Appearance: cylinder form covered in cocoa beans, Aroma: intense - chocolate, Flavour: toasted - leather, Consistency: very soft and creamy, Maturation: 2-3 months in the refining cell.

Reviews: 5 from 5 stars


CaRuBlú Blue Cheese DEGUST form approx. 1,8 kg.

Blue cheese bovine milk, Appearance: cylinder form covered in cocoa beans, Aroma: intense - chocolate, Flavour: toasted - leather, Consistency: very soft and creamy, Maturation: 2-3 months in the refining cell.

Latemar cheese Dairy Learner loaf approx. 3.50 kg.

Hard cheese bovine milk, Appearance: orange rind, Aroma: fruity, Flavour: sweet - spicy, Consistency: brittle - crumbly, Maturation: 6 - 8 months.

Rieserferner Cheese of raw milk approx. 3,5 kg. Neuhaushof

Raw milk cheese Rieserferner, ripened approx. 2 months, cultivated with Brevibacterium linsens, Taste: purely, hamoniusly.

Grey cheese Versciaco slowly maturing loaf app. 1,5 kg. - Dairy Veider


CamPi Camembert DEGUST approx. 2,7 kg.

This hand-scooped Camembert of cow's raw milk is improved with high-quality Pistazien Bronte which grow up in the north slopes of the Sicilian volcano Etna. The pistacios distinguish themselves by an unmistakeable, slightly resinous taste and are picked by hand - one after the other. It doesn't surprise that they count without doubt to the very best pistacios and are appreciated gourmets as gourmet-cooks.

Cheese Gorner Spitz approx. 750 gr. - Hochgruberhof

Fine cut cheese of fresh cow's raw milk, rennet and salt. Made Hay milk. Ingredients: Cow's raw milk, milk acid bacteria, calf's rennet, salt - a hay milk - product.

Venosta Valley Alpeggio matured cheese form approx. 5 kg.

Hard cheese bovine raw milk, Appearance: cylinder form - slightly concaved, Aroma: strong hay scent, Flavour: balanced, Consistency: rubbery - compact, Maturation: 6-12 months, bunker.

Deutschnofner farm cheese dairy Learner loaf app. 3,5 kg.

Cut cheese bovine milk, Appearance: orange cylinders, Aroma: mountain spices, Flavour: harmonius - lightly salted, Consistency: rubbery - melting, Maturation: 6 months.

Cheese fr. high mountain huts in Lagrein wine DEGUST appr. 5 kg

Cut cheese bovine raw milk, Appearance: rind with grape mark - bright strawy - yellow interior, Aroma: scent of pastures - wine-like aromas, Flavour: nuts - chocolate - full-flavoured, Consistency: soft - rubbery, Maturation: 6-15 months

Hoamatkas Alp Cheese in Hay DEGUST loaf approx. 5.5 kg.

Cut cheese bovine raw milk, Appearance: wrapped in hay, Aroma: hay, Flavour: full - well - rounded flavour, Consistency: rubbery - crumbly, Maturation: 5-12 months in barrique

Felle Lagrein Cheese DEGUST approx. 5 kg.

Cut cheese bovine milk, Appearance: rind covered with pomace, Aroma: nutty - chocolate, Flavour: intensive - spicy, Consistency: brittle, Maturation: 15-24 months

Herbario Mignon Cheese DEGUST ca. 180 gr.

Cut cheese bovine milk, Appearance: covered with mountain herbs - ivory-white dough, Aroma: Hay and mountain herbs, Flavour: Mountain herbs, Consistency: creamy - elastic, Maturation: 6 weeks in the natural cellar.

Grey Cheese approx. 500 gr. - Moarhof


Grey Cheese form approx. 1 kg. - Moarhof

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Crispy Bread with Caraway and Fennel 125 gr. - Fritz & Felix
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