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
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Blue cheese bovine milk, Region: Lombardy, Maturation: 3 months
Sweet and sour miniature gherkins 228 ml. - Staud's
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.
Soft cheese bovine, goat and sheep milk, Appearance: round-shaped - wrinkly rind with signs of hay, Aroma: ripe fruits (bananas) - hay, Flavour: harmonic - well-balanced - creamy - complex, Consistency: very soft - creamy, Maturation: 3 weeks on dried wheat
The hay milk gives the Fenum an unmistakeable mildly spicy aroma. The soft, smooth nevertheless cut-firm dough is passed through with pea punching.
