sÌdtiroler kÀse

Grey cheese Versciaco slowly maturing app. 750 gr. - Cheese Dairy Veider

Grey cheese Versciaco slowly maturing app. 750 gr. - Cheese Dairy Veider

Grey cheese Versciaco slowly maturing app. loaf 1,5 kg. - Dairy Veider

Grey cheese Versciaco slowly maturing loaf app. 1,5 kg. - Dairy Veider

Hard Cheese Stravecchio Montanaro approx. 500 gr. - Dairy Mondolatte Tre Cime

Table Parmesan - an original Italian Stravecchio. The cheese is compact in his structure with little punching, like the Grana (Parmesan). With increasing maturity this cheese tends to become emery and fragile.

Hard Cheese Stravecchio Montanaro whole loaf approx. 6 kg. - Dairy Tre Cime

Table Parmesan - an original Italian Stravecchio. The cheese is compact in his structure with little punching, like the Grana (Parmesan). With increasing maturity this cheese tends to become emery and fragile.

Hay Cheese Fienoso DEGUST ca. 500 gr.

Cut cheese bovine milk, Appearance: wrapped in hay the high mountains, Aroma: intense and seasoned with hay, Flavour: hay and nuts, Consistency: very soft, Maturation: 2 months in barrique

Hay Cheese Fienoso DEGUST ca. 900 gr.

Cut cheese bovine milk, Appearance: wrapped in hay the high mountains, Aroma: intense and seasoned with hay, Flavour: hay and nuts, Consistency: very soft, Maturation: 2 months in barrique

Henricus Cheese DEGUST approx. 800 gr.

Cut cheese bovine milk and goat milk, Appearance: orange-coloured rind, covered in "Guter Heinrich" - intense golden yellow - air bubbles like barley grain, Aroma: mountain herbs - fermented scent, Flavour: sourish - strong flavour - minerals - vegetable nuances, Consistency: buttery, Maturation: 2-3 months in the refining cell

Herb Cheese - Cheese Dairy Lagunda whole loaf approx. 2,5 kg.

typical smell after fresh herbs, strengthened with garlic and chives. The Algunder herb cheese has a pleasantly sourish mark and is slightly piquant in the taste.

Herb cheese alpine dairy Three Peaks approx. 500 gr.

Herb cheese alpine dairy Three Peaks loaf approx. 3.5 kg.

Herb cheese KrÀuterhexe Mila whole loaf approx. 2,4 kg.

As soon as the cheese is mature, it is rolled in black pepper. This gives it a covering of black pepper that rounds off its spicy, peppery flavour: a subtle, tasty combination of flavours that guarantees perfect satisfaction.

Hoamatkas Alp Cheese in Hay DEGUST approx. 1 kg.

Cut cheese bovine raw milk, Appearance: wrapped in hay, Aroma: hay, Flavour: full - well - rounded flavour, Consistency: rubbery - crumbly, Maturation: 5-12 months in barrique

Hoamatkas Alp Cheese in Hay DEGUST approx. 500 gr.

Cut cheese bovine raw milk, Appearance: wrapped in hay, Aroma: hay, Flavour: full - well - rounded flavour, Consistency: rubbery - crumbly, Maturation: 5-12 months in barrique

Hoamatkas Alp Cheese in Hay DEGUST loaf approx. 5.5 kg.

Cut cheese bovine raw milk, Appearance: wrapped in hay, Aroma: hay, Flavour: full - well - rounded flavour, Consistency: rubbery - crumbly, Maturation: 5-12 months in barrique

Honey and Spice Cheese DEGUST approx. 600 gr.

Cut cheese bovine milk, skirmed, Appearance: rind has a spiced honey coating, Aroma: nectar, Flavour: sweet - full - flavour, Consistency: rubbery, Maturation: 4 weeks in the natural cellar

Humulus Cheese DEGUST approx. 450 gr.

Cut cheese raw bovine milk, Appearance: orange-coloured rind - straw-yellow interior, Aroma: malt - beer - yeast, Flavour: sweet-sour - hints of pepper - persistent, Consistency: creamy - very soft, Maturation: approx. 10 weeks in beer and corymb hops

Innichner mild hay milk approx. 600 gr. - Dairy Three Peaks

Innichner mountain cheese appr. 500 gr. - Dairy Three Peaks

Innichner mountain cheese Alpine dairy Three Mountains, decently spicy cut-cheese, ripe time at least 8 weeks, natural bark.

Innichner mountain cheese loaf appr. 11 kg. - Dairy Three Peaks

Innichner mountain cheese Alpine dairy Three Mountains, decently spicy cut-cheese, ripe time at least 8 weeks, natural bark.

Juniper Cheese Smoked Dairy Lagunda approx. 300 gr.

It is the Caciotta Edelweiss smoked with marks of juniper.

Kloaznkas ® Camembert DEGUST approx. 250 gr.

Soft cheese bovine milk, Appearance: Camembert refind with dried - groud pears, Aroma: roasted and fruity aromas, Flavour: lively, Consistency: creamy - soft, Maturation: 3 weeks in dried - ground pears

Kloaznkas ® Mignon Camembert DEGUST approx. 150 gr.

Soft cheese bovine milk, Appearance: Camembert refind with dried - groud pears, Aroma: roasted and fruity aromas, Flavour: lively, Consistency: creamy - soft, Maturation: 3 weeks in dried - ground pears

Lagrein Wine infused cheese Mila whole loaf approx. 2,40 kg.

The infusion of wine and selected spices into Mila Lagrein Wine Infused Cheese gives it an extraordinary aroma, marked fruitiness, and a pleasantly pronounced bouquet.

Lakrizi Cheese DEGUST app. 150 gr.

Cut cheese bovine raw milk; Appearance: brown bark, improved with liquorice; Smell: stimulating - liquorice; Taste and aroma: spicy - intensely; Consistency and structure: softy - melting; Maturation: approx. 90 days

Latemar cheese Dairy Learner approx. 900 gr.

Hard cheese bovine milk, Appearance: orange rind, Aroma: fruity, Flavour: sweet - spicy, Consistency: brittle - crumbly, Maturation: 6 - 8 months.

Latemar cheese Dairy Learner loaf approx. 3.50 kg.

Hard cheese bovine milk, Appearance: orange rind, Aroma: fruity, Flavour: sweet - spicy, Consistency: brittle - crumbly, Maturation: 6 - 8 months.

Lord of Whisky Cheese DEGUST approx. 1 kg.

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

Lord of Whisky Cheese DEGUST approx. 500 gr.

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

Lord of Whisky Cheese DEGUST whole loaf approx. 5 kg.

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

Luce Cheese DEGUST approx. 600 gr.

Maja Cheese DEGUST app. 200 gr.

Cut cheese bovine raw milk; Appearance: matured in beeswax; Smell: Nectar - fruity - floreal; Taste and aroma: intensely; Consistency and structure: like butter - melting; Maturation: approx. 90 days

Marienberger cheese Mila approx. 500 gr.

The relatively short maturation of this cheese demonstrates its consistency in the palate softy and creamy. This cut-cheese of natural fresh milk owns a yellowish bark and a tender-yellow dough with irregular punching. Smell and taste are intensely aromatic.

Marienberger cheese Mila whole loaf approx. 9 kg.

The relatively short maturation of this cheese demonstrates its consistency in the palate softy and creamy. This cut-cheese of natural fresh milk owns a yellowish bark and a tender-yellow dough with irregular punching. Smell and taste are intensely aromatic.

Melus Camembert DEGUST approx. 250 gr.

Soft cheese bovine milk, Appearance: decorated with apples and nuts, Aroma: fruity - mushrooms - buttery, Flavour: pleasant acidity - lively, Consistency: creamy - fondant, Maturation: 3 weeks in the affining cell

Melus Mignon Camembert DEGUST approx. 150 gr.

Soft cheese bovine milk, Appearance: decorated with apples and nuts, Aroma: fruity - mushrooms - buttery, Flavour: pleasant acidity - lively, Consistency: creamy - fondant, Maturation: 3 weeks in the affining cell

Mentha Cheese DEGUST ca. 700 gr.

Cut cheese bovine milk, Appearance: decorated with mint sheets, Aroma: mint - peppermint - milk, Flavour: pepper - freshly, Consistency: elastic, Maturation: 6 weeks in the mint bed

Mild approx. 650 gr. - Cheese dairy Sexten

Mild of raw milk approx. 700 gr. Neuhaushof

Mild of raw milk Neuhaushof, Medium firm cut-cheese with break punching, Taste: Mildly, tartish

Miwa Cheese DEGUST approx. 600 gr.

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

Mountain Clove Cheese Gamsegghof approx. 800 gr.

Cut cheese 70% bovine milk, 30 % goat milk, Appearance: orange rind - intense golden yellow, Aroma: spinach and mountain herbs, Flavour: strong flavour - mineral - vegetable nuances, Consistency: buttery, Maturation: 2-3 months in the refining cell.

Mozzarella Bocconcini 125 gr. - Brimi

BRIMI Mozzarella Bocconcini is an original Italian cheese made of cow's milk in brine. It is ideally served in salads and in many other modern dishes.

Mozzarella Pole 250 gr. - Brimi

For a good, homemade pizza, a quick caprese or any recipes you fancy trying with mozzarella.

Mozzarella Pole 400 gr. - Brimi

For a good, homemade pizza, a quick caprese or any recipes you fancy trying with mozzarella.

Muscatis Cheese DEGUST approx. 300 gr.

Soft cheese bovine raw milk, Appearance: wrapped in wine sheets, Aroma: fruity, vegetal, Flavour: Wine nuances, Consistency: creamy - soft, Maturation: approx. 30 days

Nanny Goats milk cheese Ricky Untereggerhof approx. 250 gr.

Nanny goats-cow's milk cheese Marerhof approx. 600 gr.

Nocillo Cheese DEGUST approx. 750 gr.

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

Nocillo Salé Cheese DEGUST approx. 300 gr.

Soft cheese bovine raw milk, Appearance: brown bark, improved with nut liqueur, Aroma: roasted notes, fruity, nuttily, Flavour: sweetly, salty, harsh aftertaste, Consistency: creamy - softy, Maturation: approx. 30 days

Nucis Camembert DEGUST approx. 170 gr.

Goat milk soft cheese the Algovia. Maturation approx. 30 days. This Camembert is improved with a cream walnuts. As a festive hors-d'oeuvre with nuts for the holidays.