Producer: DEGUST, Vahrn
Region: South Tyrol
Cheese type: Soft cheese bovine milk
Appearance: dark nut-coloured rind - decorated with nut leaves
Aroma: nutty - alcoholic
Flavour: sweet-sour - alcoholic - persistent
Consistency: very soft, rubbery
Maturation: 6 weeks in spirits and nut leaves
The right one for every taste, whether with fennel or truffle, made beef or venison. Our salami is the ideal snack sausage, made selected raw materials, air-dried and naturally matured. naturally matured.
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Of finely spicy beef and pork bottled in natural bowel, smoked and matured for some days, this proves the probably best known raw sausage speciality in the Alps, the so-called Kaminwurze. The choice of the best raw materials and the processing after old tradition guarantees a maximum in quality.
Made selected meat, air-dried and packaged in the traditional way. It is mainly lean, tasty and nutritious meat.Great attention to flavouring and storage. Ideal for the game plate.
The white mold cheese tastes like the forest after a rain. This is due to the local larch needles, with which every single loaf is matured at the Eggemoa farm.
Raw milk cheese with herbs - Neuhaushof Ahornach, approx. 6 weeks matured, well spicy in the taste.
