South Tyrolean raw milk cheese Lambert's of the Neuhaushof, Ahornach - Ahrn Valley
Contents materials: Cow's raw milk, milk acid bacteria, calf's rennet, salt
Consistency: Cut-cheese with break punching
Ripening period: approx. 8 weeks, cultivated with Brevibacterium linsens
Deion: Round form, F.i.t.45-50%
Taste: Mildly, fragrantly
On sale all cheese is packed airtight - under gap. Thus we guarantee for full quality and a safe transport at your home.
Certificated Quality:
This special espresso is extremely low in acidity, spicy with appealing roasted aromas and yet fruity in taste.
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in every pack, 22 crispy wafers to enjoy with the family, with friends, or on your own. For the sweetest relaxing moments or as a delicious dessert with guests or visiting relatives
Pork, matured in fresh mountain air, gluten- and lactose-free.
Sardinian sheep's milk cheese "L'Isolano" with a ripening period of 2 - to 12 months. This Pecorino tastes very well as "formaggio da tavola" to a good little glass of wine, or as a melting / rub cheese to various dishes (pasta dishes, Pesto, ecc.).
