Dark chocolate with cherry-cream 53 % cocoa 100 gr. - Pichler Chocolates Osttirol
Sardinian sheep's milk cheese "L'Isolano" with a ripening period of 2 - to 12 months. This Pecorino tastes very well as "formaggio da tavola" to a good little glass of wine, or as a melting / rub cheese to various dishes (pasta dishes, Pesto, ecc.).
Parmigiano Reggiano, extra hard cheese Parma and Reggio, at least 24 months matured, very well to paste dishes.
Delicacy in the Tirol kind which leads back his origin on the Easter party feast. The imperial part of the pig, salted, smoked and matured, stood in days of yore in the centre of the culinary Easter banquet.
Innichner mountain cheese Alpine dairy Three Mountains, decently spicy cut-cheese, ripe time at least 8 weeks, natural bark.
It has a full flavour with just a dash of sweetness and a light yet original hint of walnut
Hard cheese bovine raw milk, Appearance: refined with algae, Aroma: salty - citrus fruit, Flavour: sweet yet salty, Consistency: very soft and tempting, Maturation: 3 months - 1 year, bunker