This fine cheese is made on the Mediterranean island of Menorca (Balearic Islands) in the village of Mahon, using exclusively ‘Menorquina’ and ‘Frisona’ cow’s milk.
The manufacturing process consists of enzymatic coagulation and pressed paste, not cooked.
It is shaped into squares, and has a characteristic yellowish-orange coloured rind. This cheese has a distinctive sharp, milky, slightly acid and salty flavour. It is paired excellently with both white and red wines, as well as sweet wines made with Moscatel and Malvasia.
Maturing: 60 days
The hay milk gives the Fenum an unmistakeable mildly spicy aroma. The soft, smooth nevertheless cut-firm dough is passed through with pea punching.
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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: 100 % Arabica
Thanks to the roasted onions with which it is improved, this Schüttelbrot Fritz & Felix becomes the highlight of your meal. Taste it for yourself - you will be thrilled! Fritz & Felix - 100% natural crunching fun.
Grana Trentino - Trentingrana, extra hard cheese the area Trento, at least 15 months matured
very soft bark, in colour varying white / yellow up to intensive brown. The elastic dough is ivory-white, delicate taste, mezzo fragrantly with light nanny goat marks, irregular slit punching.
