South Tyrolean forest honey 500 gr. directly from the farm
We offer you here a glass of high-class forest honey made from the beekeeper directly on the farm in the nice High Puster Valley. Real South Tyrolean honey is a natural product, accumulated and processed from the bees and got from the beekeeper. During years with forest national costume the bees collect the honeydew from the young impulses of the extensive spruce forests of the High Puster Valley. The dark, brown to auburn honey contains a high portion in malt sugar and crystallises, therefore, often only after half a year. Forest honey has a spicy, typical and distinctive taste.
This honey is free of any additions and is estimated very much because of its many natural active substances. So that also all good properties of this pure natural product are preserved, it is treated by the beekeeper appropriate and carefully. Absolute cleanness and hygiene, chill storage as well as the avoidance of heat damages are required with the liquefaction.
Preservation: The natural honey, in particular pure blossom honey, crystallises in the course of the time. Preserved honey can be newly liquefied with max. 42 ° C in the bain-marie without appreciable high-class loss.
Safekeeping: Keep honey chilly and darkly; close carefully opened honey glasses.
Recommendation: Who prefers liquid honey, can liquefy again preserved honey by light warming up in the bain-marie to maximum 40 ° C. Many enzymes and active substances are destroyed by stronger heating up. Given in the still liquid condition in the freezer compartment of the deep freezer, the honey camps down there for years freely of loss and does not crystallise.
This traditional South Tyrolean dish is ready with board after thorough heating! Just as one likes they can still add cooked potatoes.
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Rieserferner cheese of raw milk Neuhaushof, cut-cheese with punching, Taste: Purely, harmoniusly.
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.
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.
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.