Cut Cheese

Slightly spicy cut cheese, small round punching, at least 10-week ripening period.

Its soft, slightly elastic texture and typical, intensely aromatic almost pungent flavour make Stilfser a unique speciality of its kind, destined to amaze both cheese-lovers and even the most demanding of connaisseurs

The cheese, which is soft in texture and contains small holes, takes its natural, balanced flavour the creamy high-altitude milk which conceals all the fascinating secrets of traditional cheese-making processes in this area.

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

It has a full flavour with just a dash of sweetness and a light yet original hint of walnut

Decently spicy cut-cheese the alpine dairy Three Mountains - Dobbiaco

Toblacher pole cheese dairy Three Peaks, mild decent cut-cheese, matured at least 6 weeks.

The Pustertaler smoked cheese is a mild to slightly spicy cut-cheese with tender to mild, not resinous smoke taste and steady

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.

After about 60 days of ripening, Mila Ortler Cheese forms an uneven brown rind. Its firm consistency, irregular eyes, distinctive milky flavour and mild aroma add up to a unique South Tyrol specialty cheese that is both satisfying and versatile.

The "SEXTNER Alpino" is very harmonious in the overall impression and is particularly characterised by its low fat content and its spicy aroma.

It is the Caciotta Edelweiss smoked with marks of juniper.

This slightly piquant cut cheese distinguishes itself with his piquant aroma and his natural taste. The cut-firm, creamy consistency is also typical. This cheese is made high-quality hay milk.

Mountain mild, softy bark and straw-yellow dough, the taste mildly. The Camembert Edelweiss is OGM-free and carries the quality sign for South Tirol.

Mild cut-cheese, typical aroma the alpine dairy Three Peaks - Toblach

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.

Raw milk cheese with herbs - Neuhaushof Ahornach, approx. 6 weeks matured, well spicy in the taste.

Cut cheese bovine raw milk; Appearance: improved with beer and crisp bread; Smell: Crust - spices; Taste and aroma: spicy - roasted notes; Consistency and structure: mellow - melting; Maturation: approx. 90 days

Soft cut-cheese with typical aroma for kind the Dairy Three Peaks - Toblach

Raw milk cheese Lambert's, approx. 8 weeks, cultivated with Brevibacterium linsens, Taste: Mildly, fragrantly

Slightly spicy cut cheese, small round punching, at least 10-week ripening period.

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.

Cut cheese bovine milk, Appearance: little, flat cylinders, Aroma: buttery - milky, Flavour: harmonius - roundly, Consistency: rubbery - melting, Maturation: 1 month.

Toblacher pole cheese dairy Three Peaks, mild decent cut-cheese, matured at least 6 weeks.

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.

Soft cut-cheese with typical aroma for kind the dairy Three Peaks - Toblach

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.

Cut cheese bovine milk, Appearance: cylinder form with convex edge, Aroma: milk aromas, Flavour: sweet, Consistency: very soft, Maturation: approx. 6 months, bunker.

very soft bark, in colour varying white / yellow up to intensive brown. The elastic dough is ivory-white, delicate taste, mezzo fragrantly with light nanny goat marks, irregular slit punching.

Raw milk cheese with chilli pods Neuhaushof, Medium firm cut cheese with break punching, Taste: Medium sharply to piquant