Half-firm cow milk sliced cheese from the south Tyrol, which ripens inside old Barique barrels in mountain hay or flowers. After production, the cheese is garnished once more with hay.
Reddish-brown, laundered rind, milky-white interior with slice-shaped small holes, intense smell of hay and nuts
Fat content: 45 % fat, dry weight
Taste: milky-buttery, nutty with slight bitter hints
Ripening time: 68 weeks
