Soft cheese with white noble mould Candidum Eggemoa appr. 250 gr. - Eggemairhof
Cow's raw milk soft cheese with white noble mould.
Ingredients: Cow's raw milk, living cultures, natural rennet, salt.
Cut cheese bovine milk, Appearance: little, flat cylinders, Aroma: buttery - milky, Flavour: harmonius - roundly, Consistency: rubbery - melting, Maturation: 1 month.
Semihard cut cheese biological bovine raw milk, Appearance: Bark with bactericum linens - straw-yellow dough, smell: vegetarian - animalistic, taste & aroma: sweet spices, consistency & structure: creamy, maturation: approx. 60 days, dyke cellars.
Blue cheese bovine raw milk Appearance: washed rind herby Aroma: animals - sweet spices Flavour: marzipan - contrasted with mushrooms Consistency: silky - pasty Maturation: 6 weeks in the brick cellar
Mignon is a very small-sized salami produced with the same mix used for Salami Milano. Thus, it has a fine grain and a mild and delicate flavour, all concentrated in tiny dimensions. Perfect as a snack or appetiser. Flavour: Mild
Hard cheese goat milk and ewe's milk, Appearance: grooved brown rind, Aroma: mediterranean pasture, Flavour: intensive - easily salty, Consistency: hard and compact, Maturation: 6 months