Producer: Bagolino, Lombardy
Region: Lombardy
Cheese type: Hard cheese bovine raw milk
Appearance: cylinder form
Aroma: citrus fruit - hints of animal aromas
Flavour: strong flavour - intense - animals - flowers
Consistency: compact - crunchy
Maturation: 18 months in the natural cellar
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Hard cheese ewe's milk, Appearance: grooved brown rind, Aroma: mediterranean pasture, Flavour: intensive - easily salty, Consistency: hard and compact, Maturation: 6 months
The making of Schüttelbrot is inextricably entwined with the history of South Tyrol. This rustic family recipe has been handed down generation to generation. Our 'Bauern Schüttelbrot' is made with light rye flour and carefully improved with caraway and fennel - 100% natural crunching fun, of course.
The maturing time for the Speck Riserva is at least one year and the meat is produced only Italian pigs of selected breed. Bacon Riserva gets its special flavour the use of natural sea salt and a light smoking with beech wood and juniper.