South Tyrolean goat's cheese Marerhof approx. 600 gr. of the Marerhof Innichen - Puster Valley
We offer you here a form of real goat's cheese approx. 600 gr., made goat's milk, rennet and salt of the Marerhof in Innichen in the nice High Puster Valley
The Marerhof lies on 1.175 m at the foot of the Haunold mountain in Innichen/San Candido. Here sheep and nanny goats live on juicy mountain grass and spicy hay of the solar-spoilt meadows. In the Marerhof they renounce completely silage. And as excellently as the feed is also their raw milk which they return to the people.
A real natural product, purely preservatives and fully in the taste. The best conditions for a particular cheese.
The love to the mountainous country economy is also reflected in the processing of the precious raw milk. In the small cheese dairy in the Marerhof the fresh-milked milk is processed competently and warmed up on maximum 36 °. The cheese production takes place after strict quality criterions and is inspected by the South Tyrolean Cheese Dairy Union regularly. Modern processing methods pair off with old-traditional cheese recipes. However, these remain a secret- Since only on the particular taste counts.
Nanny goats and sheep chese of the Marerhof count to the saneliest food of their form. In the in-house humid-cool cheese cellar the cheese loaves mature 4 to 6 weeks into the perfect lusciousness.
On sale all cheese is packed airtight - under gap. Thus we guarantee for full quality and a safe transport at your home.
matured for 3 years in different wood barrels. A lively dressing, highly recommended for everyday use.
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The resulting olive oil is green in colour with golden reflections and is characterised by a fresh, fruity, nutty and aromatically full flavour.
Ham approx. 290 gr.- Hackerhof Lanz Bernhard
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.
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.
