South Tyrolean Rieserferner cheese of raw milk of the Neuhaushof Ahornach - Ahrn Valley
Contents materials: Cow's raw milk, milk acid bacteria, calf's rennet, salt.
Consistency: Cut-cheese with punching
Ripening period: approx. 2 months, cultivated with Brevibacterium linsens
Description: Rectangular form 3,5 kg. F.i.t.45-50%
Taste: Purely, harmoniously
On sale all cheese are packed airtight - under gap. Thus we guarantee for full quality and a safe transport at your home.
The taste of the milk puts out the character of this cream cheese. A taste unites cleverly with that of the chives, a unique aroma and a determining delightful taste prove. The tasty cheese is suited to coat from crispbread or Bruschetta. The „young cheese“ is also suited for salad combinations.
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It is from determining taste, slightly piquant in the direction of Parmesan. A hard cheese itself but is also suited to spice and au gratin of different dishes.
The Pustertaler smoked cheese is a mild to slightly spicy cut-cheese with tender to mild, not resinous smoke taste and steady
Veal sausages have also found in the South Tyrolean kitchen their firm place and are generated after Old-Bavarian recipe. Traditionally it is enough to warm up the veal sausages in hot water and to serve with sweet mustard and a lye pretzel. In addition a Bavarian wheat beer tastes especially well. However, they also enrich records with "cooked Mixed" and Bozner sauce.
Typically for these classical South Tyrolean sausages are their spice and the light garlic taste. The fine garlic taste enriches the sausages which can be used many-sided for warm dishes.
This tender, fine classic under the sausage products is produced, as a Viennese or Frankfurt Würstel. As an easy, warm intermeal or as an ingredient for lenses and beans courts, as a pizza layer or crowds mixed - Würstel fit to the most different companions.
