Producer: Beppino Occelli, Piedmont
Region: Piedmont
Cheese type: Hard cheese ewe's milk and bovine milk
Appearance: grey rind - crumbly texture
Aroma: strong scent of truffle
Flavour: balanced presence of truffle
Consistency: crumbly
Maturation: 8 weeks in the "Crutin" truffle cellar
This naturally cloudy, unfiltered and non-pasteurized special beer that is directly filled the storage tank, surprises with its rounded and full flavoured taste and its pleasant smooth finish.
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After expert smoking process the wild sausages mature in three weeks up to the right cut firmness. A condition for this qualitatively very high-quality product are an expert choice and processing of the ingredients, thin game and pork. It's light smoke taste is typical.
Cut cheese bovine milk, Appearance: covered with mountain herbs - ivory-white dough, Aroma: Hay and mountain herbs, Flavour: Mountain herbs, Consistency: creamy - elastic, Maturation: 6 weeks in the natural cellar.
Smoked Chamoix Sausages ca. 170 gr. - Hackerhof Lanz Bernhard