Origin: Tyrol, Austria
Cheese type: soft cheese sheep milk
Refinement: black pepper
Odour: cream, pepper
Flavour: sweet, spicy
Aromas: undergrowth, milk
Hard cheese ewe's milk and bovine milk, Appearance: grey rind - crumbly texture. Aroma: strong scent of truffle, Flavour: balanced presence of truffle, Consistency: crumbly, Maturation: 8 weeks in the "Crutin" truffle cellar
Cut cheese bovine milk, Appearance: plum-coloured rind - milk-white paste, Aroma: fruity - buttermilk, Flavour: alcoholic - acidulous, Consistency: elastic - rubbery, Maturation: 3 weeks in the plum must.
Blue cheese bovine raw milk, Appearance: covered in sweet grape mark, Aroma: fermented notes, Flavour: fruity, Consistency: very soft, Maturation: approx. 3 months in the refining cell and grape mark.
Soft cheese goat milk, Appearance: roll refined with flower petals - porcelain white, Aroma: floral - melissa, Flavour: hints of goat's milk, Consistency: very soft - rubbery, Maturation: 6 weeks, mountain flowers
Soft cheese bovine milk, Appearance: triangular covered with sweet esculentus rind, Aroma: roasted - earthy - almonds, Flavour: sourish - salty, Consistency: soft - creamy, Maturation: 1 month in the refining cell
Soft cheese bovine raw milk, Appearance: wrapped in wine sheets, Aroma: fruity, vegetal, Flavour: Wine nuances, Consistency: creamy - soft, Maturation: approx. 30 days