Rolls of fresh goat's milk cheese covered with mountain herbs Ingredients list: Fresh goat's cheese (m.g.s. 45%) 98% (pasteurised goat's milk, rennet, milk enzymes, salt), mountain herb mixture 2%, salt, thickener: guar gum, preservative: potassium sorbate. Packaged in a protective atmosphere
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Lightly-baked, crunchy rye bread in small format. As a rule, our South Tyrolean Mini-Schüttelbrot is eaten between meals (during a so-called 'Jause' or 'Brotzeit') or rather during a light afternoon meal (the South Tyrolean 'Marende'). It makes of course a perfect accompaniment to wine and beer.
soft cheese goat's milk, Appearance: small Camembert made goat's cheese - even rind with white mould - porcelain white interior, Aroma: white mushrooms - clear hints of goat's milk, Flavour: tends towards savoury - noble on the palate - velvety - elegant, Consistency: soft - creamy, Maturation: 2 weeks in the natural cellar
Fresh goat's milk cheese rolls
soft cheese goat's milk, Appearance: rind has white mould and herbs - porcelain white interior, Aroma: white mushrooms - scent of goat's milk and moutain herbs, Flavour: strong flavour - salty - velvety - elegant, Consistency: soft - creamy, Maturation: 2 weeks in the natural cellar
Soft cheese bovine milk, Appearance: Crust with wheat bran, smell: fruity, straw smells, taste & aroma: Apple, Patisserie aromas, consistency & structure: Creamy, softy, maturation: approx. 20 days, wheat bran & apple distillate.
