Alpkäse Südtirol gereift

Previous year's summer production, available from 01.01.
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 pastures at over 2,000 metres from mid-June and brought back down to the valley from mid-September.  Their feed is accordingly rich in aromatic plants, the fragrances of which pass into the milk. The cheese is matured in the bunker at 12 °C and 85% humidity and develops a colourful rind mould. It is characterised by an intense yellow and compact cheese paste and aromas of ripe dried fruits and alpine herbs - an expression of pure pasture!