Alpkäse Südtirol

Production current year, available until 31.12.
In order to take advantage of the fertile pasture soils of the alpine pastures and to be able to produce milk and cheese of the best quality, the cows are driven up to the high alpine pasture at over 2,000 metres from mid-June and brought back down to the valley from mid-September. On the alpine pasture, red-lubricated cheeses of the highest quality are produced. This cheese with a yellow, supple dough with evenly spaced small holes smells intensely of notes of cream and hay flowers and convinces with mountain and pasture aromas. The delicate saltiness, the lactic acidity and the tartness give the cheese a certain kick.