Maturity period: at least 9 months, at least 8 months in the natural bunker
Description:
Rawmilk cheese developed with a Swiss cheesemaster. The first month, this cheese is maintained and stored in the cheese factory. Then the cheese comes into the bunker, where ripes for at least 8 months. The unique climate in the bunker gives the cheese its creamy cheese dough, its fine spicy notes paired with milky creamy notes and an unmistakable rawmilk character.
Maturity period: at least 8 months, at least 6 months in the natural cave
Description:
BergGenuss is a semi-hard cheese made from one part thermised milk and the other part raw milk. After about two months of maturation and care in the dairy, this special cheese comes into the natural stone bunker. There he is cared for at least 8 months by the cheese master before he reaches his perfect aroma and impresses with his exceptionally creamy cheese dough.
Maturity period: at least 5 months, at least 4 months in the natural cave
Description:
A blue cheese, which is stored after a month of maturation in the dairy in the natural stone cave. After 4 months of maturation and care, this blue cheese develops its pleasantly savory taste and a texture reminiscent of butter. Due to the high humidity in the bunker convinced this blue cheese, especially by its creaminess and the fine enamel. A real pleasure!
Maturity period: at least 7 months, at least 6 months in the natural cave
Description:
A sheep’s cheese, which is stored in the natural stone cave after a month of maturing in the cheese dairy. After at least 7 months of maturation and care, the Pecorino develops its striking appearance: various molds give the cheese its distinctive appearance. A pecorino with a creamy cheese dough and a slightly sour note, a pleasant spiciness and a very subtle sheep’s aroma. A special rarity, which matures through the special microflora and the climate in the natural stone bunker, to the true delight of the palate and makes the heart of every cheese lover beat faster!
Maturity period: at least 6 months, at least 5 months in the natural cave
Description:
A goat raw milk cheese, which is stored in the natural stone cave after a month of maturing in the cheese dairy. After at least 6 months of maturation and care, the Caprino develops its striking appearance: various molds give the cheese its distinctive appearance. A goat cheese with a creamy cheese dough and a slightly sour note, a pleasant spiciness and a very subtle goat’s aroma. A special rarity, which matures through the special microflora and the climate in the natural stone bunker, to the true delight of the palate and makes the heart of every cheese lover beat faster!
