Origin: Austria, Bregenzer Wald
Cheese type: hard cheese cow raw milk
Odour: dried fruits, high-alpine herbs,
Texture: friable with isolated pea-sized perforation
Flavour: sweet, herb outflow, umami
Aromas: moutain herbs, ripe fruits, meat broth
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Cut cheese bovine milk, Appearance: rind covered with pomace, Aroma: nutty - chocolate, Flavour: intensive - spicy, Consistency: brittle, Maturation: 15-24 months
Hard cheese bovine raw milk, Appearance: refined with algae, Aroma: salty - citrus fruit, Flavour: sweet yet salty, Consistency: very soft and tempting, Maturation: 3 months - 1 year, bunker
Pecorino cheese "Il Vessillo" approx. 550 gr. - Rocca Toscana Formaggi