Producer: Zauberburg, Algovia
Region: Algovia, Germany
Cheese type: soft cheese goat's milk
Goat Camembert after season - SPRING: Goat milk soft cheese the Allgäu. Maturation approx. 30 days. This Camembert is improved seasonally differently. In the spring with wild garlic. Serving Suggestions: As a cold hors-d'oeuvre to salads with butter and toast bread.
Goat Camembert after season - SUMMER: Goat milk soft cheese the Allgäu. Maturation approx. 30 days. This Camembert is improved seasonally differently. In the summer as a light hors-d'oeuvre with basil.
Goat Camembert after season - AUTUMN: Goat milk soft cheese the Allgäu. Maturation approx. 30 days. This Camembert is improved seasonally differently. In autumn as an hors-d'oeuvre with stone mushrooms.
Goat Camembert after season - WINTER: Goat milk soft cheese the Allgäu. Maturation approx. 30 days. This Camembert is improved seasonally differently. As a festive hors-d'oeuvre with truffle for the holidays.
Typical pear notes, fine, sweet and mild.
>> dettaglio
flowery, light scent reminiscent of violets, full velvety taste
The Trenker Bakery's Schüttelbrot is rightfully called "handmade bread", as required by the "Südtirol" quality trademark. In fact, when he rolls out the dough for this traditional natural spice and rye bread, the baker places the dough on a round board: he shakes it until he obtains a thin disk, which is baked in the oven until it takes on the shape of a low, crisp focaccia.
Like hardly any other product, our raw specialities combine the traditions and climate of South Tyrol. They are carefully produced according to traditional recipes. After production, they are given one thing above all: plenty of time and rest. With a touch of natural smoke beech wood, they are stored in the fresh mountain air until they have reached the ideal degree of maturity.
Bilberry jam 635 gr. - Staud's
