Bärenbart BIO

It is a semi-hard cheese produced on the Gamsegghof farm in Langtaufers by the Hohenegger family at 1,800 metres. The name of the cheese comes from the mountain Bärenbartkogel near Graun in Vinschgau. The brown mountain goats are kept on pasture during the summer months, and thus their feed is rich in aromatic plants, the fragrances of which are reflected in the milk. 
The cheese has a smooth yellow-orange rind with porcelain-white paste, and the intense goat and pasture aromas combine sweetness with rich spiciness. A cheese that tastes very complex when fully ripe.