Origin: Austria, Bregenzer Wald
Cheese type: hard cheese cow raw milk
Odour: dried fruits, high-alpine herbs,
Texture: friable with isolated pea-sized perforation
Flavour: sweet, herb outflow, umami
Aromas: moutain herbs, ripe fruits, meat broth
Pecorino cheese "Il Vessillo" approx. 550 gr. - Rocca Toscana Formaggi
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Matured goat cheese, hand crafted with pure raw goat milk, using coagulation agents of animal origin. The paste is pressed, resulting in a dense structure, with a milk-fat content of 45%.
Cow's milk cheese of Neals yard Dairy in south narrow country (GB). The orange dough is special. Since the 18th century it is added Annatto to colour the milk. These are the reddish-yellow colouring seeds of the Annatto bush. Maturation approx. 5 months.
Grana Padano DOP 1/8 vac. ca. 4,5 kg. - Latteria Sociale Mantova - Zarpellon
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