Gamperdona stagionato

This speciality from the heart of the Alps is produced on the Gamperdona Alm in the Nenzinger Himmel at 1,450 metres above sea level during the summer months from June to September. With eight months to mature, it is delivered to Degust and matures for another ten months in the cheese bunker. The rind presents itself in a shiny ochre-yellow colour; the structure is compact with straw-yellow reflections. The alpine cheese impresses with its strong aroma and leaves a long nutty finish.