Mountain cheese from Sesto 1/4 form approx. 2 kg Sesto dairy Sexten

The sensory qualities of the "Mountain Cheese", which is a natural product, spread just after 10 weeks of aging. The cheese wheel has a yellow-gray-brown to reddish skin. The scent of the peel reminds us of the undergrowth, cellar and leather. 

The cut of the "Mountain Cheese" is smooth and ivory / straw-yellow in color. The dough is punctured by many holes that reach the size of a cherry. 

With a malleable and al dente consistency, it melts in the mouth and leaves a pleasant sensation. 

Aroma and flavor are pleasantly sweet; in the cheese the milky notes prevail, reminiscent of cooked butter. The fruity aftertaste in the "Mountain Cheese", which is particularly reminiscent of walnuts, remains long in the mouth. 

The "Mountain Cheese" leaves a harmonic overall impression in terms of aroma, flavor and texture. 

The "Mountain Cheese" is particularly suitable as a companion to a series of delights. 

Preparation tip: 

The "Mountain Cheese" is cut into cubes, and can be served with an aperitif in combination with grapes, walnuts and olives. It also goes very well with cooked vegetables. An ideal combination is given by the "Mountain Cheese" with chestnut honey and rye bread such as p. ex. "Puschtra Breatl" rye bread.

Ingredients: 

TSG milk, lactic ferments, salt, rennet. 

Origin of milk: South Tyrol, Alta Pusteria 

Content: 
1/4 form to approx. 2 kg of mountain cheese Sesto dairy. 

*This article, if necessary, will be sent refrigerated ! 

Producer: 

Dairy Three Peaks - Show dairy in Dobbiaco 

The Tre Cime dairy is a cooperative and its origins date back to the year 1882. Today the cooperative has 180 members in the area, who raise 2,500 dairy cows in total. The milk is collected from the members on a daily basis and on average is around 30,000 liters. 

To match the growing quantity of milk produced and the increased consumer demand, a new building was required. After the merger of the Dobbiaco and San Candido dairies in 2002, the idea of ​​creating a demonstration dairy was born for the first time, inaugurated in 2004. 

So our guests have the opportunity to take a look at the world of milk processing. The production processes are explained in an understandable way and can be followed live until maturity. Many interesting and curious details on history, tradition and food will give you an impression of milk processing in the Alta Val Pusteria.