South Tyrolean raw milk cheese with herbs of the Neuhaushof in Ahornach - Ahrn Valley
Contents materials: Cow's raw milk, milk acid bacteria, calf's rennet, salt, chives, parsley, chervil, dill.
Consistency: Medium firm cut-cheese with break punching
Ripening period: approx. 6 weeks, cultivated with Brevibacterium linsens
Deion: Round form, F.i.t.45-50%
Taste: Well spicy.
On sale all cheese is packed airtight - under gap. Thus we guarantee for full quality and a safe transport at your home.
Certificated 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.
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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.
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
Soft cheese bovine raw milk, Appearance: wrapped in wine sheets, Aroma: fruity, vegetal, Flavour: Wine nuances, Consistency: creamy - soft, Maturation: approx. 30 days
