The fine herbal liver pâté of the butcher's shop Villgrater, home-made liver pâté with fresh herbs refined, ideally as an occasionally snack, ideally as a bread spread on any bread kinds.
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A cow's raw milk cheese of the Eggemairhof in Mühlwald which owes his name to the small, round form and the affinage with rosemary. Maturation approx. 40 days in the natural cellar.
Decently spicy cut-cheese the alpine dairy Three Mountains - Dobbiaco
After about 60 days of ripening, Mila Ortler Cheese forms an uneven brown rind. Its firm consistency, irregular eyes, distinctive milky flavour and mild aroma add up to a unique South Tyrol specialty cheese that is both satisfying and versatile.
What makes this latest release the Vitality Baker really special is its refined combination of the flavours of rye bread and bacon. Therefore, every consumer who likes things rustic is sure to relish our Family Happys with bits of bacon.
