Since 2007, the "Stilfser" has been the only South Tyrolean cheese with the right to bear the "Protected Designation of Origin" quality assurance. This designation stands for unadulterated quality, authenticity, and the historical relation to its geographic origins.
The Stilfser is a typical Alpine cheese made natural milk South Tyrolean Alpine dairies. It has a smooth, soft consistency and is easy to melt. It has a wonderfully aromatic flavour and an unmistakable character. Cheese connoisseurs and cheese fans are always pleasantly astonished by the Stilfser's unique qualities.
The classical bacon is produced of the best piece of the leg. Refined with spices, mountain herbs and salt, the bacon is pickled for 20 days. After a cold smoke phase with beechwood filings the bacon sides are matured for a total of 5 months in our pure mountain air at controlled temperature.
Parmigiano Reggiano, extra hard cheese Parma and Reggio, at least 24 months matured, very well to paste dishes.
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.