Sexten is the village of the Three Peaks, and here is produced the real Sextner cheese after rural, craft recipe, as ever!
We offer you here a loaf, approx. 650 gr. of a real Sextner Pepper cheese, made after traditional prescription, of daily freshly put raw milk and high-class-checked rennet. The Sextner Pepper Cheese is a spicy cut-cheese with small round punching whose ripening period amounts at least 10 weeks. By the addition of green peppercorns this cheese receives the right "pep".
On sale the small cheese forms are packed airtight. Thus we guarantee for full quality and a safe transport at your home.
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.
Taggiasca olives selected and pitted in oil. Go great with a glass of wine or aperitif, fish or salads.
Salame abruzzese "gentile" ca. 1 kg. - Maletti 1867
Cut cheese bovine milk and goat milk, Appearance: orange-coloured rind, covered in "Guter Heinrich" - intense golden yellow - air bubbles like barley grain, Aroma: mountain herbs - fermented scent, Flavour: sourish - strong flavour - minerals - vegetable nuances, Consistency: buttery, Maturation: 2-3 months in the refining cell
Typically for these classical South Tyrolean sausages are their spice and the light garlic taste. The fine garlic taste enriches the sausages which can be used many-sided for warm dishes.