Our goulash was never as asked as today. Today where the time is calculated so scarcely, the people buy with pleasure instant products, above all if these underpin the made decision by its quality.
The goat's raw milk cheese of the Untereggerhof in Vals which owes his name to the small, round form and the maturation in chestnut sheets. Maturation approx. 40 days in the natural cellar.
