Original Toblacher pole cheese the dairy Three Peaks
We offer to you here a form of approx. 5,4 kg. of a real Toblacher pole cheese, made after traditional preion of daily freshly put raw milk and high-class-checked rennet. The Toblacher pole cheese is a mild, decent cut-cheese with pea-shaped punching whose ripening period amounts at least 6 weeks.
The Toblacher pole, as it is called affectionate, is also suited very well as a grill cheese: a thick slice of it briefly done on the grill, allow to brown on both sides, and ready is the delicacy; not to imagine as not existing as an addition to polenta with mushrooms or simply as good "Brettljause" any more.
With pleasure we are available for farther questions and information.
Hard cheese bovine raw milk, Appearance: cylinder form - slightly concaved, Aroma: strong hay scent, Flavour: balanced, Consistency: rubbery - compact, Maturation: 6-12 months, bunker.
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Cut cheese bovine raw milk, Appearance: barley-grain like air bubbles - opaque strawy-yellow colour, Aroma: soury - milk, Flavour: harmonic, Consistency: rubbery, Maturation: 8 weeks in the natural cellar.
The Pustertaler smoked cheese is a mild to slightly spicy cut-cheese with tender to mild, not resinous smoke taste and steady
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