Marillis

The soft cheese made from the farm's own raw milk is made with great sensitivity and matured for three weeks in a natural cellar at a humidity of 90% with a red culture. This culture emphasises the character of the cheese, which is reminiscent of high alpine vegetation. Fine acidic flavour and buttery consistency. This cheese is refined with a fine apricot brandy, which emphasises and harmoniously rounds off the bouquet of the cheese.