Made by hand in the traditional way exclusively in Großwalsertal Alm (Vorarlberg - Austria) milk that is fresh every day. Red clover, alpine vispergrass and lady's mantle are just some of the many herbs and plants that grow on the alpine slopes of the Walsertal and give the cheese its special aroma.
The milk is curdled with calf rennet in copper kettles over the wood fire. The dough has a compact consistency and a straw-yellow colour, the moulds are matured in the bunker for up to 30 months. The smell is reminiscent of plant and animal notes, and the taste is finely balanced by sweetness and salt. Piquant and in the aroma it reminds of alpine herbs, ripe fruits, walnuts and meat broth.
Typical for the mature cheeses are the tyrosine crystals inside the dough.
Dark yellow color, intensive aromas of Muscat grape, medium body, fine dry taste
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A gentle pressing, natural cellaring and controlled fermentation are the basis of this brilliant topaz-colored wine. Aromas of roses and linden blossom, cinnamon and mint invite the drinker to try more of this charming wine. Smooth and harmonious on the palate, the wine seduces with an aromatic, spicy finish.
LEMONSODA - ORANSODA - MOJITOSODA - LEMONSODA ZERO - PELMOSODA - CHINOTTO & MIRTO - CHINOTTO - ARANCIATA - ARANCIATA AMARA, 9 can à 0,33 lt. - 1 piece per sort
Parmigiano Reggiano, extra hard cheese Parma and Reggio, at least 24 months matured, very well to paste dishes.
