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
One of the traditional South Tyrolean dishes, are the bacon speck dumplings, hand made by the butcher's shop Steiner in Rasun
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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.
The Sextner butter is one few which is produced of sour cream and is really requested around. Of course it is also produced of milk free of genetic engineering and without additives.
Parmigiano Reggiano, extra hard cheese Parma and Reggio, at least 24 months matured, very well to paste dishes.