Producer: Backensholz, North Germany
Region: North Germany
Cheese type: hard cheese biological bovine raw milk
Appearance: warm amber colour - the rind is marked by the cloth
Aroma: intense - pistacchios
Flavour: iodine scent and flavour
Consistency: very soft
Maturation: 4 months in the cellar under a dam
soft cheese bovine raw milk, Appearance: small cylinders, Aroma: vegetal - animalistic, Flavour: sweetly - salty, Consistency: softy Maturation: 15 days
This Raw milk cheese ewe's milk comes the Gamsegg farm Langtaufers in the uppermost Vinschgau. butter, melting consistency. The typical sheep milk notes fit well to root vegetables or to Au gratin one casserole. Besides, we recommend the combination with mountain honey.
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.
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.