South Tyrolean raw milk cheese with herbs of the Neuhaushof in Ahornach - Ahrn Valley
Contents materials: Cow's raw milk, milk acid bacteria, calf's rennet, salt, peperoncino
Consistency: Medium firm cut-cheese with break punching
Ripening period: approx. 5 weeks, cultivated with Brevibacterium linsens
Description: Round form, F.i.t.45-50%
Taste: Well spicy.
On sale all cheese is packed airtight - under gap. Thus we guarantee for full quality and a safe transport at your home.
Pork belly - the time to the maturity is esteemed to us
BERNARDI bacon - the time to the maturity is esteemed to us
This traditional South Tyrolean dish is ready with board after thorough heating! Just as one likes they can still add cooked potatoes.
Our goulash was never as asked as today. Today where the time is calculated so scarcely, the people buy with pleasure instant products, above all if these underpin the made decision by its quality.
lightly straw-coloured paste, minutely granular, it flakes off into slivers; the fragrance and the taste are delicate and savoury but not spicy; it is highly digestible and on average fat. For these qualities we received many prizes “high quality” of Parmesan: Mountain Parmesan Cheese Palio 2002, Author Cheese Saint Vincent (Aosta) 2001, Mountain Cheese Olympics Les Rousses (France) 2003, "Grolla d'oro" Formaggi d'autore 2006, 2010 and many others.