Creation: DEGUST
Region: Braies - Lechnerhof, South Tyrol
Cheese type: Cut cheese goat raw milk
Appearance: covered with cinder
Aroma: strong scent of goats
Flavour: slightly sourish
Consistency: buttery - rubbery
Maturation: 2-3 months in cinders
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Ideal flour for well-hydrated, light and perfectly leavened doughs. Recommended for classic Neapolitan pizza. For which recipes? Even at home it is possible to prepare the real Neapolitan pizza thanks to increasingly high performance ovens and Mulino Caputo's specialised flours for the domestic sector.
One of the traditional South Tyrolean dishes, are the bacon speck dumplings, hand made by the butcher's shop Steiner in Rasun
Formaggio al Fieno" is a full-fat soft cheese with a fat content of approx. 50%, made high-quality fresh pasteurised hay milk the high mountain pastures of Sesto, and completely GMO-free.