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, chives, parsley, chervil, dill.

Consistency: Medium firm cut-cheese with break punching

Ripening period: approx. 6 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.