Origin: Tyrol, Austria
Cheese type: soft cheese sheep milk
Odour: white mushroom, cream
Flavour: sweet, acidulous
Aromas: undergrowth, milk
Parmigiano Reggiano, extra hard cheese Parma and Reggio, at least 24 months matured, very well to paste dishes.
The salami Bengalino is made of very thin meat, coarse-grained