Latemar Gigant

This Dolomite region is characterised by the contrast of lush meadows and steep rock faces. The foundation for this cheese is laid by the grey cattle breed and exclusively farm-produced fodder from various plant species from the Latemar area. The entire daily milk yield is needed for the loaf of about 35 kg. The walnut-brown rind reveals the structure of the shallow cloth, as the curd is shaped with a cloth and continuously turned. The cheese has a straw-yellow paste with scattered round perforations, a fine melting texture and an aroma mix of caramel, white chocolate and hay flowers. A pleasant flavour profile of sweetness and filigree acidity lingers on the finish.