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Cheese f. South Tyrol

 


CaRuBlú Mignon Blue Cheese DEGUST approx. 250 gr.

Blue cheese bovine milk, Appearance: cylinder form covered in cocoa beans, Aroma: intense - chocolate, Flavour: toasted - leather, Consistency: very soft and creamy, Maturation: 2-3 months in the refining cell.

was 226,55 €

Pustertaler Bergkäse Mila whole form approx. 9.7 kg.

The cheese, which is soft in texture and contains small holes, takes its natural, balanced flavour the creamy high-altitude milk which conceals all the fascinating secrets of traditional cheese-making processes in this area.

Rosy Goat's Cheese in Moscato Rosa wine DEGUST loaf app. 2,2 kg.

Cut cheese goat milk Appearance: pink rind - porcelain white interior Aroma: fruity - slight yeasty scent Flavour: sweet - spicy - harmonic Consistency: rubbery Maturation: 3 months in the refining cell.

Venosta Valley Alpeggio matured cheese form approx. 5 kg.

Hard cheese bovine raw milk, Appearance: cylinder form - slightly concaved, Aroma: strong hay scent, Flavour: balanced, Consistency: rubbery - compact, Maturation: 6-12 months, bunker.

Burgeiser Classic Cheese Dairy Burgeis loaf approx. 10 kg.

Cut cheese bovine milk, Appearance: cylinder form with convex edge, Aroma: milk aromas, Flavour: sweet, Consistency: very soft, Maturation: approx. 6 months, bunker.

Deutschnofner farm cheese dairy Learner loaf app. 3,5 kg.

Cut cheese bovine milk, Appearance: orange cylinders, Aroma: mountain spices, Flavour: harmonius - lightly salted, Consistency: rubbery - melting, Maturation: 6 months.

Sixtus Salix Cheese DEGUST whole loaf approx. 1,5 kg.

Cheese type: Cut Cheese goat milk; Appearance: covered with Sixtus Beer (Forst) and crisp bread; Aroma: yeast, fine goat notes, bread crust; Flavour: goat milk, aromatic; Consistency: elastic and friable

Kasus whole loaf approx. 6 kg. - Capriz Fine Cheese


Kasus Caverna whole loaf approx. 6 kg. - Capriz Fine Cheese

was 218,90 €

Mountain cheese Superior South Tyrol loaf appr. 10 kg. - Dairy Three Peaks


Pustertaler smoked cheese approx. 2 kg. - Dairy Three Peaks - Bernardi

The Pustertaler smoked cheese is a mild to slightly spicy cut-cheese with tender to mild, not resinous smoke taste and steady

was 223,80 €

Farmers cheese Alpine Dairy Three Mountains loaf approx. 11 kg.

Tasty cut-cheese with typical aroma the Alpine dairy Three Mountains - Toblach

Cheese fr. high mountain huts in Lagrein wine DEGUST appr. 5 kg

Cut cheese bovine raw milk, Appearance: rind with grape mark - bright strawy - yellow interior, Aroma: scent of pastures - wine-like aromas, Flavour: nuts - chocolate - full-flavoured, Consistency: soft - rubbery, Maturation: 6-15 months

Hoamatkas Alp Cheese in Hay DEGUST loaf approx. 5.5 kg.

Cut cheese bovine raw milk, Appearance: wrapped in hay, Aroma: hay, Flavour: full - well - rounded flavour, Consistency: rubbery - crumbly, Maturation: 5-12 months in barrique

Felle Lagrein Cheese DEGUST approx. 5 kg.

Cut cheese bovine milk, Appearance: rind covered with pomace, Aroma: nutty - chocolate, Flavour: intensive - spicy, Consistency: brittle, Maturation: 15-24 months

Lord of Whisky Cheese DEGUST whole loaf approx. 5 kg.

Cut cheese bovine milk, Appearance: deep brown bark, Smell: intensely, Taste and aroma: spicy - intensely salty - whisky barrel, Consistency and structure: compactly – crumbly, Maturation: approx. 60 days in empty whisky barrel

Schüttler whole loaf approx. 5 kg. - Capriz Fine Cheese


Trüffelo whole loaf approx. 6 kg. - Capriz Fine Cheese


ZiegiZ Caverna whole loaf approx. 6 kg. - Capriz Fine Cheese


Herbario Mignon Cheese DEGUST ca. 180 gr.

Cut cheese bovine milk, Appearance: covered with mountain herbs - ivory-white dough, Aroma: Hay and mountain herbs, Flavour: Mountain herbs, Consistency: creamy - elastic, Maturation: 6 weeks in the natural cellar.

Caprea whole loaf approx. 6 kg. - Capriz Fine Cheese

was 260,25 €

Schwarzenstein Hard Cheese whole loaf approx. 9 kg. - Mila

The Schwarzenstein is surrounded by a dry, black rind, which highlights its special nature and preserves its strong aroma. The natural cellar notes suggest the place of ripening of the Schwarzenstein. The inside of the cheese is pale to straw yellow and closed. The Schwarzenstein has a firm and crystalline texture and is slightly melting in the mouth. The long ripening process gives the hard cheese an aromatic spiciness and notes of roasted chestnuts, dried fruits and honey. In the aftertaste, slight caramel and chocolate notes are recognizable. The taste is very complex, powerful and unmistakable. A cheese with character and recognition.

Selchkas Cheese DEGUST ca. 600 gr.


Naturalis approx. 400 gr. - Capriz Fine Cheese


Naturalis in fiordaliso approx. 400 gr. - Capriz Fine Cheese

NATURALIS in fiordaliso Capriz is a cheese speciality made 100% cow's milk South Tyrolean farms. The artisan semi-hard cheese, weighing only 400g, matures for one month and is washed and turned every other day with maturing cultures. At the end of its ripening period, the rind of the cheese is refined with South Tyrolean cornflowers and marigolds. The cheese captivates with its colourful floral rind, its fine melting, rounded off by its milky buttery taste.

Timmy Cheese DEGUST ca. 200 gr.


Naturalis in papaver approx. 400 gr. - Capriz Fine Cheese

NATURALIS in papaver Capriz is a cheese speciality made 100% cow's milk South Tyrolean farms. The artisan 450g semi-hard cheese is matured for one month and washed and turned every other day with maturing cultures. At the end of its maturation period, the rind of the cheese is refined with South Tyrolean poppy seeds. The cheese captivates by its black rind, its fine melt, rounded off by its milky buttery taste with notes of poppy.

Grey Cheese approx. 500 gr. - Moarhof


Grey Cheese form approx. 1 kg. - Moarhof

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