Sexten is the village of the Three Peaks, and here is produced the real Sextner cheese after rural, craft recipe, as ever!
We offer you here a loaf, approx. 650 gr. of a real Sextner Herb cheese, made after traditional prescription, of daily freshly put raw milk and high-class-checked rennet. The Sextner Herb Cheese is a spicy cut-cheese with small round punching whose ripening period amounts at least 10 weeks. By the addition of garden herb this cheese receives the right "pep".
On sale the small cheese forms are packed airtight. Thus we guarantee for full quality and a safe transport at your home.
This bacon is well suited for hors-d'oeuvre courts.
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Table Parmesan - an original Italian Stravecchio. The cheese is compact in his structure with little punching, like the Grana (Parmesan). With increasing maturity this cheese tends to become emery and fragile.
The South Tyrolean garlic sausage Villgrater is a hard smoked house sausage of beef and pork. Taste: light garlic mark
The production of "Schüttelbrot" begins with the preparation of a very soft dough. After short rest time the baker with skilled hand forms round dough-forms which weigh according to size of the end product between 50 and 200 gr...
This Raw milk cheese ewe's milk comes the Gamsegg farm Langtaufers in the uppermost Vinschgau. butter, melting consistency. The typical sheep milk notes fit well to root vegetables or to Au gratin one casserole. Besides, we recommend the combination with mountain honey.
