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:
Our mountain salami consists of controlled, thin and tender pork which is enriched with natural spices and is dried in rough height air.
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Fresh butter sour cream. Full taste, spreadable. Mildly sourish and fragrantly, slightly agreeable and especially well strokeable.
Calorie-conscious consumers who enjoy lighter fare will find 15% less fat in Mila Yoghurt Butter - butter mixed with yoghurt that combines rich taste with all the best properties of a spread.
After about 60 days of ripening, Mila Ortler Cheese forms an uneven brown rind. Its firm consistency, irregular eyes, distinctive milky flavour and mild aroma add up to a unique South Tyrol specialty cheese that is both satisfying and versatile.
BERNARDI bacon - the time to the maturity is esteemed to us
