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:
Ideal flour for well-hydrated, light and perfectly leavened doughs. Recommended for classic Neapolitan pizza. For which recipes? Even at home it is possible to prepare the real Neapolitan pizza thanks to increasingly high performance ovens and Mulino Caputo's specialised flours for the domestic sector.
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This tender, fine classic under the sausage products is produced, as a Viennese or Frankfurt Würstel. As an easy, warm intermeal or as an ingredient for lenses and beans courts, as a pizza layer or crowds mixed - Würstel fit to the most different companions.
With the Tirol ham Villgrater we define a customary cooking ham, earlier known as Easter ham. By the dry pickle-process and the strong smoking the Trioler ham develops a strong, unmistakeable aroma.
Craft high-class ham with juniper crust, cooked, lightly smoked with aromatic juniper taste. Very well suitably as an hors-d'oeuvre or main food.
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.
Al Tartufo: the encounter between Summer Black Truffle, a noble ingredient with an exclusive aroma and flavour, and our classic salami comes a fine sausage with a bouquet of unique aromas and flavours, capable of satisfying even the most refined palates of the most demanding gourmets.