South Tyrolean Rieserferner cheese of raw milk of the Neuhaushof Ahornach - Ahrn Valley
Contents materials: Cow's raw milk, milk acid bacteria, calf's rennet, salt.
Consistency: Cut-cheese with punching
Ripening period: approx. 2 months, cultivated with Brevibacterium linsens
Deion: Rectangular form 3,5 kg. F.i.t.45-50%
Taste: Purely, harmoniously
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.
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