Nebbiolo Colli del Limbara Siddaju - 2013 - Cantina Tondini
Raw milk cheese Lambert's, approx. 8 weeks, cultivated with Brevibacterium linsens, Taste: Mildly, fragrantly
dark red ruby colour and at the olfactory it shows a rich fruit that remembers blackcurrant and bilberry. At the palate it's charming, full and elegant, the tannins are velvety and persistent.
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.
Cut cheese bovine milk, Appearance: cylinder form with convex edge, Aroma: milk aromas, Flavour: sweet, Consistency: very soft, Maturation: approx. 6 months, bunker.
Blue cheese bovine raw milk, Appearance: light grey natural rind, Aroma: woods, Flavour: mushrooms - tasty, Consistency: fondant, Maturation: 2 monts in the natural cellar.
This goat raw milk cheese comes the Gamsegg Hof of Langtaufers in the uppermost Vinschgau. Cylinder-shaped red cheese spread with intensely persistent aroma. Creamy-melting consistency. Approx. matured 60 days in the cellar.