Producer: Bundesanstalt Rotholz, Tyrol
Cheese type: cut cheese goat milk
Appearance: orange rind - porcelain-white dough
Flavour: sweetly - acidulous
Consistency: buttery - elastic
Maturation: 2 months
Decently spicy cut-cheese the alpine dairy Three Mountains - Dobbiaco
This cured sheep cheese, made with raw sheep milk the Spanish Pyrenees, is cured for at least 90 days. It is smooth and very tasty, with a long, lingering aftertaste.