Cheese f. South Tyrol of - Mondolatte Three Peaks, Peaks cheese dairy Sexten page 2

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

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.

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

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

Blue cheese bovine milk, Appearance: cylinder form covered in cocoa beans, Aroma: intense - chocolate, Flavour: toasted - leather, Consistency: very soft and creamy, Maturation: 2-3 months in the refining cell.

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

Cut cheese bovine milk, Appearance: rind covered with pomace, Aroma: nutty - chocolate, Flavour: intensive - spicy, Consistency: brittle, Maturation: 15-24 months

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.

This goat raw milk cheese comes the Gamsegg Hof of Langtaufers in the uppermost Vinschgau. Cylinder-shaped red cheese spread with intensely persistent aroma. Creamy-melting consistency. Approx. matured 60 days in the cellar.

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.

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

For this creation we use a hand made grey cheese with edible vegetal charcoal. Hence the name Ligni comes (Latin "carbon ligni"). A rustic cheese with intensive-substantial smell and easily sourish aroma. Grained and mellow consistency. Excellent as an hors-d'oeuvre in combination with olive oil.

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.

The goat's raw milk cheese of the Untereggerhof in Vals which owes his name to the small, round form and the maturation in chestnut sheets. Maturation approx. 40 days in the natural cellar.

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

Mila Creme Cheese is available in both plain and herb flavours. You can use this creamy dairy product South Tyrol as a classic spread or in a vast array of recipes and desserts.

Blue cheese bovine milk, Appearance: covered in sweet grape mark, Aroma: fruity - nectar, Flavour: spicy - sweet and sour, Consistency: very soft, Maturation: 4 months, refining cell and grape mark.

Soft cheese bovine raw milk, Appearance: some white mould with grey imprints - decorated with rose petals; Aroma: sweet - intense - fruity - flowery; Flavour: complex; Consistency: creamy - fondant; Maturation: 6 weeks in a glass - sealed container - with Gewürztraminer wine.

Cut cheese bovine raw milk, Appearance: washed rind - orange colour - pin-head, Aroma: vegetable, Flavour: vanilla - minerals - persistent - sized air bubbles, Consistency: soft to very soft, Maturation: 3-4 months in the natural cellar.

Raw milk cheese with bear's leak - Neuhaushof Ahornach, approx. 6 weeks matured, well spicy in the taste.

The hay milk gives the Fenum an unmistakeable mildly spicy aroma. The soft, smooth nevertheless cut-firm dough is passed through with pea punching.

Cut cheese bovine milk, Appearance: shiny red, Aroma: vegetable, Flavour: salty - piccant, Consistency: buttery - fondant, Maturation: approx. 45 days

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

Cut Cut cheese goat raw milk, Appearance: covered with cinder, Aroma: strong scent of goats, Flavour: slightly sourish, Consistency: buttery - rubbery, Maturation: 2-3 months in cinders.

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

Soft cheese goat milk, little white cylindric forms strewed with cocoa powder and divided a sheet of plain chocolate on half of height.

Because it is aged for 180 days, Mila Alta Badia cheese has a characteristic firm consistency and a distinctive dark yellow rind. With 50% FDM (milkfat in dry matter), this South Tyrol Alpine Cheese has a light yellow, firm paste without perforations. It is characterised by a particularly spicy aroma and taste.

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.

A cow's raw milk cheese of the Eggemairhof in Mühlwald which owes his name to the small, round form and the affinage with rosemary. Maturation approx. 40 days in the natural cellar.

Hard cheese bovine raw milk, Appearance: cylinder form - slightly concaved, Aroma: strong hay scent, Flavour: balanced, Consistency: rubbery - compact, Maturation: 6-12 months, bunker.

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

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

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

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

Cut cheese bovine milk, Appearance: plum-coloured rind - milk-white paste, Aroma: fruity - buttermilk, Flavour: alcoholic - acidulous, Consistency: elastic - rubbery, Maturation: 3 weeks in the plum must.

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

This Raw milk cheese ewe's milk comes the Gamsegg farm Langtaufers in the uppermost Vinschgau. butter, melting consistency. The typical sheep milk notes fit well to root vegetables or to Au gratin one casserole. Besides, we recommend the combination with mountain honey.

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