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.
The classic crispbread with a well-balanced mixture of sesame mixture of sesame, linseed and sunflower seeds. Uniquely crunchy, fine in taste and rich in fibre. Made with a lot of handicraft care.
>> dettaglio
Small, Italian nibbles with original, fine ingredients. The small biscuits are wonderfully crumbly and crunch wonderfully with a glass of red wine or a cool beer.
The Sextner butter is one few which is produced of sour cream and is really requested around. Of course it is also produced of milk free of genetic engineering and without additives.
BRIMI Mozzarella Bocconcini is an original Italian cheese made of cow's milk in brine. It is ideally served in salads and in many other modern dishes.
How can they be so tasty and fragrant? The secret lies in the artisanal preparation, the baking in the wafer mould and the addition of cheese, which with its aroma makes them delicious either on their own or as an accompaniment to... anything wine to beer and cold cuts to spreads.
The fine stone mushroom liver pâté of the butcher's shop Villgrater, home-made liver pâté improved with stone mushrooms, ideally as an occasionally snack, ideally as a bread spread on any bread kinds.
