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 Pepper cheese, made after traditional prescription, of daily freshly put raw milk and high-class-checked rennet. The Sextner Pepper Cheese is a spicy cut-cheese with small round punching whose ripening period amounts at least 10 weeks. By the addition of green peppercorns 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.
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
Salame abruzzese "gentile" ca. 1 kg. - Maletti 1867
Taggiasca olives selected and pitted in oil. Go great with a glass of wine or aperitif, fish or salads.
Typically for these classical South Tyrolean sausages are their spice and the light garlic taste. The fine garlic taste enriches the sausages which can be used many-sided for warm dishes.
Pale straw yellow with green highlights. Fresh, lively and owerflowing with tropical aromas such as pineapple, passionfruit and mango. The fresh, mouthfilling flavours are backed by a fine acidity giving it length and perfect balance. This wine is an excellent accompainment to asparagus, seafood and warm starters.