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.

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The 'diet cheese' of the cheese dairy Gatscher. A low-fat cheese with good compatibility and big popularity to children. It helps to hold the slender "line" without renouncing the taste. This cheese is stored five weeks - optimally for a small break.

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This cheese is delicate and mild. A cut cheese without spices with light hay aroma. With a middle storage duration he is to be enjoyed mainly in combination with sausage and Cuttings.

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The shrub of the juniper berry gives an incomparable taste fully from nature and freshness to this cheese. This awarded cheese is one of the first big results of this cheese dairy.

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

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

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Urkas of raw milk Neuhaushof, cut-cheese with break punching, Taste: Strong, aromatic

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Rieserferner cheese of raw milk Neuhaushof, cut-cheese with punching, Taste: Purely, harmoniusly.

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Urkas of raw milk Neuhaushof, cut-cheese with break punching, Taste: Strong, aromatic

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Raw milk cheese with peperncino - Neuhaushof Ahornach, approx. 5 weeks matured, well spicy in the taste.

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Raw milk cheese with peperncino - Neuhaushof Ahornach, approx. 5 weeks matured, well spicy in the taste.

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Toblacher pole cheese dairy Three Peaks, mild decent cut-cheese, matured at least 6 weeks.

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