Product Information
This special cheese is made from the best cow’s milk from South Tyrol.
Did you know that South Tyrol was the first GMO-free dairy region in Europe? In general, no genetically modified material and products such as rennet may be used in the entire production chain.
The new long-aged Dolomit cheese is made according to an old cheese recipe that the cheese master has reinterpreted.
The pasteurized milk is pre-ripened with special lactic acid culture and thickened with rennet.
The cheese is salted for 48 hours in a salt bath. The cheese matures on wooden boards and is initially intensively cared daily with autochthonous red culture. The cellar master’s watchful eye carefully monitors its development. When the cheese is a little older, the care is continued with a special mixture of micro-organisms and vegetable charcoal with a lot of love, thereby developing the special character and its dark rind.
Region : Trentino-Alto Adige/Südtirol, Italy
Milk : Cow
Size : approx. 250g cut fresh
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