Hard Cheese

Hard Cheese Stravecchio Montanaro approx. 500 gr. - Dairy Mondolatte Tre Cime

Table Parmesan - an original Italian Stravecchio. The cheese is compact in his structure with little punching, like the Grana (Parmesan). With increasing maturity this cheese tends to become emery and fragile.

Gran Spicchio Cheese Mila ca. 300 gr.

You can enjoy Mila Gran Spicchio in a multitude of ways. Thanks to the fact that it is easy to grate, this table cheese is perfect either as a classic condiment sprinkled on top of Italian pasta dishes or straight - at its best broken into chunks - as an aromatic antipasto.

Luce Cheese DEGUST approx. 600 gr.

Miwa Cheese DEGUST approx. 600 gr.

Hard cheese bovine raw milk, Appearance: refined with algae, Aroma: salty - citrus fruit, Flavour: sweet yet salty, Consistency: very soft and tempting, Maturation: 3 months - 1 year, bunker

Goat's cheese matured in Fossa Dairy Lagundo approx. 950 gr.

Hard cheese goat milk, Appearance: no rind - dirty white interior, Aroma: earthy scent - goats - hay and truffle, Flavour: intense - persistent, Consistency: crumbly - dry, Maturation: 6 months in pits.

Latemar cheese Dairy Learner approx. 900 gr.

Hard cheese bovine milk, Appearance: orange rind, Aroma: fruity, Flavour: sweet - spicy, Consistency: brittle - crumbly, Maturation: 6 - 8 months.

Berg Lagrein Cheese DEGUST approx. 500 gr.

Cut cheese bovine milk, Appearance: rind covered with pomace, Aroma: nutty - chocolate, Flavour: intensive - spicy, Consistency: brittle, Maturation: 15-24 months

Noagnlailich Mignon ® Cheese DEGUST approx. 330 gr.

Hard cheese goat raw milk, Appearance: wrapped in a special cloth, Aroma: mountain hay, Flavour: sweet - spiced nuts, Consistency: dry - crumbly, Maturation: 3-5 months, in barrique

Venosta Valley Alpeggio matured cheese approx. 500 gr.

Hard cheese bovine raw milk, Appearance: cylinder form - slightly concaved, Aroma: strong hay scent, Flavour: balanced, Consistency: rubbery - compact, Maturation: 6-12 months, bunker.

Lord of Whisky Cheese DEGUST approx. 500 gr.

Cut cheese bovine milk, Appearance: deep brown bark, Smell: intensely, Taste and aroma: spicy - intensely salty - whisky barrel, Consistency and structure: compactly - crumbly, Maturation: approx. 60 days in empty whisky barrel

Kasus approx. 500 gr. - Capriz Fine Cheese

Kasus Caverna approx. 500 gr. - Capriz Fine Cheese

Berg Lagrein Cheese DEGUST approx. 1 kg.

Cut cheese bovine milk, Appearance: rind covered with pomace, Aroma: nutty - chocolate, Flavour: intensive - spicy, Consistency: brittle, Maturation: 15-24 months

Noagnlailich ® Cheese DEGUST approx. 1,5 kg.

Hard cheese goat raw milk, Appearance: wrapped in a special cloth, Aroma: mountain hay, Flavour: sweet - spiced nuts, Consistency: dry - crumbly, Maturation: 3-5 months, in barrique

Venosta Valley Alpeggio matured cheese approx. 1 kg.

Hard cheese bovine raw milk, Appearance: cylinder form - slightly concaved, Aroma: strong hay scent, Flavour: balanced, Consistency: rubbery - compact, Maturation: 6-12 months, bunker.

Lord of Whisky Cheese DEGUST approx. 1 kg.

Cut cheese bovine milk, Appearance: deep brown bark, Smell: intensely, Taste and aroma: spicy - intensely salty - whisky barrel, Consistency and structure: compactly - crumbly, Maturation: approx. 60 days in empty whisky barrel

Berg Lagrein Cheese DEGUST approx. 5 kg.

Cut cheese bovine milk, Appearance: rind covered with pomace, Aroma: nutty - chocolate, Flavour: intensive - spicy, Consistency: brittle, Maturation: 15-24 months

Venosta Valley Alpeggio matured cheese form approx. 5 kg.

Hard cheese bovine raw milk, Appearance: cylinder form - slightly concaved, Aroma: strong hay scent, Flavour: balanced, Consistency: rubbery - compact, Maturation: 6-12 months, bunker.

Latemar cheese Dairy Learner loaf approx. 3.50 kg.

Hard cheese bovine milk, Appearance: orange rind, Aroma: fruity, Flavour: sweet - spicy, Consistency: brittle - crumbly, Maturation: 6 - 8 months.

Lord of Whisky Cheese DEGUST whole loaf approx. 5 kg.

Cut cheese bovine milk, Appearance: deep brown bark, Smell: intensely, Taste and aroma: spicy - intensely salty - whisky barrel, Consistency and structure: compactly – crumbly, Maturation: approx. 60 days in empty whisky barrel

Kasus whole loaf approx. 6 kg. - Capriz Fine Cheese

Kasus Caverna whole loaf approx. 6 kg. - Capriz Fine Cheese