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
Slightly spicy cut cheese, small round punching, at least 10-week ripening period.
the nicest parts of the leg cattle were made air-dried and cured ham of top quality. Particularly the extremely thin cutten cattle ham is asked for every kind of hors-d'oeuvre plates and cold dishes.
Parmigiano Reggiano, extra hard cheese Parma and Reggio, at least 24 months matured, very well to paste dishes.