Blue cheese bovine raw milk, Appearance: covered in sweet grape mark, Aroma: fermented notes, Flavour: fruity, Consistency: very soft, Maturation: approx. 3 months in the refining cell and grape mark.
Blue cheese bovine milk, Appearance: cylinder form covered in cocoa beans, Aroma: intense - chocolate, Flavour: toasted - leather, Consistency: very soft and creamy, Maturation: 2-3 months in the refining cell.
For this creation we use a hand made grey cheese with edible vegetal charcoal. Hence the name Ligni comes (Latin "carbon ligni"). A rustic cheese with intensive-substantial smell and easily sourish aroma. Grained and mellow consistency. Excellent as an hors-d'oeuvre in combination with olive oil.
This goat raw milk cheese comes the Gamsegg Hof of Langtaufers in the uppermost Vinschgau. Cylinder-shaped red cheese spread with intensely persistent aroma. Creamy-melting consistency. Approx. matured 60 days in the cellar.
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
The goat's raw milk cheese of the Untereggerhof in Vals which owes his name to the small, round form and the maturation in chestnut sheets. Maturation approx. 40 days in the natural cellar.
Soft cheese bovine raw milk, Appearance: some white mould with grey imprints - decorated with rose petals; Aroma: sweet - intense - fruity - flowery; Flavour: complex; Consistency: creamy - fondant; Maturation: 6 weeks in a glass - sealed container - with Gewürztraminer wine.
Cut cheese bovine raw milk; Appearance: matured in beeswax; Smell: Nectar - fruity - floreal; Taste and aroma: intensely; Consistency and structure: like butter - melting; Maturation: approx. 90 days
A cow's raw milk cheese of the Eggemairhof in Mühlwald which owes his name to the small, round form and the affinage with rosemary. Maturation approx. 40 days in the natural cellar.
This hand-scooped Camembert of cow's raw milk is improved with high-quality Pistazien Bronte which grow up in the north slopes of the Sicilian volcano Etna. The pistacios distinguish themselves by an unmistakeable, slightly resinous taste and are picked by hand - one after the other. It doesn't surprise that they count without doubt to the very best pistacios and are appreciated gourmets as gourmet-cooks.
This Raw milk cheese ewe's milk comes the Gamsegg farm Langtaufers in the uppermost Vinschgau. butter, melting consistency. The typical sheep milk notes fit well to root vegetables or to Au gratin one casserole. Besides, we recommend the combination with mountain honey.
Typical Tyrolean cheese often used as a filling for traditional dishes such as „Kasnocken” and savory “Krapfen”. Very low fat cheese obtained by acid coagulation without the addition of rennet. The ErlebnisSennerei is managed already in the 3rd generation by two brothers, who get the milk alp-farmers of the region. The grey cheese is smoked by DEGUST in beechwood for 6 hours coldly.
Cut cheese bovine milk, Appearance: wrapped in hay the high mountains, Aroma: intense and seasoned with hay, Flavour: hay and nuts, Consistency: very soft, Maturation: 2 months in barrique
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