South Tyrolean raw milk cheese with chilli pods of the Neuhaushof, Ahornach - Ahrn Valley
Contents materials: Cow's raw milk, milk acid bacteria, calf's rennet, salt, chili pods
Consistency: Medium firm cut cheese with break punching
Ripening period: approx. 6 weeks, cultivated with Brevibacterium linsens
Deion: Round form, approx. 700 gr., F.i.t.45-50%
Taste: Medium sharply to piquant.
On sale all cheese is packed airtight - under gap. Thus we guarantee for full quality and a safe transport at your home.
Certificated Quality:
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Cut cheese bovine milk, Appearance: deep brown bark, Smell: intensely, Taste and aroma: spicy - intensely salty - whisky barrel, Consistency and structure: compactly - crumbly, Maturation: approx. 60 days in empty whisky barrel
