Producer: Backensholz, North Germany
Region: North Germany
Cheese type: 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
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
Mascarpone is the cream of cow milk, with a very sweet taste. Mainly utilized in cooking desserts and ice-cream sweets.
Mountain air dried raw sausage, guaranteed only by small Austrian companies, traditional production, with whole peppercorns
The South Tyrolean farm bacon is a culinary event of the special kind. An exclusivity, only in tiny amounts available, for gourmets oriented to pleasure to whom among other things also is aware of the great importance of an adequate fat portion. The meat comes pigs who are held appropriate to the species on small-structured South Tyrolean farms and are nourished freely of genetic engineering with especially well-chosen feed. The result are the pigs who prove an especially mellow bacon.