Dairy Lagundo

Algunder grey cheese, full aroma, piquant to strictly.

Hard cheese goat milk, Appearance: no rind - dirty white interior, Aroma: earthy scent - goats - hay and truffle, Flavour: intense - persistent, Consistency: crumbly - dry, Maturation: 6 months in pits.

eatable noble mould bark, white dough with little punching; he becomes creamier with increasing maturity, however, keeps continuously his sweetish taste. The Camembert Edelweiss is OGM-free and carries the quality sign for South Tirol.

eatable noble mould bark, white dough with little punching; he becomes creamier with increasing maturity, aromatic taste with light hircine marks. The Goat Camembert is OGM-free and carries the quality sign for South Tirol.

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.

It is the Caciotta Edelweiss smoked with marks of juniper.

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.

A mild-spicy cheese which entices with its aromatic and mediterranean taste

Cut cheese bovine raw milk, Appearance: barley-grain like air bubbles - opaque strawy-yellow colour, Aroma: soury - milk, Flavour: harmonic, Consistency: rubbery, Maturation: 8 weeks in the natural cellar.

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.

Flavor: slightly bitter to piquant, also slightly acidic, but not acidic. Consistency: supple, but not short or crumbly.