Producer: Deutschmann, Deutschlandsberg, Styria
Cheese type: cut cheese bovine raw milk
Appearance: carbon-coloured rind - some white mould present
Aroma: cellar-like aroma - earthy
Flavour: milk - sourish - cinnamon aftertaste
Maturation: 8 weeks in the brick cellar
Arolla pine oil organic.10ml It has expectorant, disinfectant and germicidal effects. Pour 3-4 drops into the fragrance lamp or humidifier of the radiator in order to improve your indoor-air quality and to cleanse your lungs.
Delicacy in the Tirol kind which leads back his origin on the Easter party feast. The imperial part of the pig, salted, smoked and matured, stood in days of yore in the centre of the culinary Easter banquet.
Roasted over olive tree wood A blend of selected coffees wood-roasted using a traditional slow roasting process. Each type of coffee is roasted separately in order to obtain the most appropriate degree of roasting for that particular variety. Before blending, each coffee is tasted in order to avoid any defects and guarantee the organoleptic qualities of the finished product. Composition: 90 % Arabica, 10 % Robusta
Decently wholehearted spicy cut-cheese the alpine dairy Three Peaks - Toblach
The relatively short maturation of this cheese demonstrates its consistency in the palate softy and creamy. This cut-cheese of natural fresh milk owns a yellowish bark and a tender-yellow dough with irregular punching. Smell and taste are intensely aromatic.