Porcelain white cheese with a washed rind that tends to become creamy under the rind. The farm where it is produced is located in Vals, a fraction of the municipality of Mühlbach, and lies at an altitude of 1100 metres. Currently, the livestock consists of 160 white goats of the "Edle Deutsche" breed. The structure of the cheese proves to be soft and creamy, the taste is slightly acidic.
Nose: milky, herbal, spicy Texture: soft-creamy
Taste: tasty, slightly acidic
Aroma: goat, mountain herbs
Producer: Unteregger
Origin: Vals, Eisacktal, South Tyrol
Typology: soft cheese
Accompanying suggestions: Excellent as an antipasto with a glass of sparkling wine or a white wine, e.g. a Riesling.
Lightly-baked, crunchy rye bread in small format. 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.
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The cheese, which is soft in texture and contains small holes, takes its natural, balanced flavour the creamy high-altitude milk which conceals all the fascinating secrets of traditional cheese-making processes in this area.
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.
Our goulash was never as asked as today. Today where the time is calculated so scarcely, the people buy with pleasure instant products, above all if these underpin the made decision by its quality. We are probably the only manufacturer who completely produce without preservative or colorings.
