Producer: Deutschmann, Styria
Cheese type: blue cheese from bovine raw milk
Appearance: washed rind herby
Aroma: animals - sweet spices
Flavour: marzipan - contrasted with mushrooms
Consistency: silky - pasty
Maturation: 6 weeks in the brick cellar
Toblacher pole cheese dairy Three Peaks, mild decent cut-cheese, matured at least 6 weeks.
It is the Caciotta Edelweiss smoked with marks of juniper.
Cheese "Alpkäse" Baby - approx. 900 gr. - Baldauf
The Pustertaler smoked cheese is a mild to slightly spicy cut-cheese with tender to mild, not resinous smoke taste and steady