Alp Cheese Südtirol
The mountain pastures consists in seasonally taking the animals high in the mountains, above 2000m of altitude in order to get the best of the meadows and, therefore, produce very high quality milk and cheese. The climb usually takes place after the first half of June while the descent is after the first half of September. Washed hazelnut brown rind, bright yellow paste, aromas of ripe fruit and Alpine herbs. Cured in the bunker. The texture is compact and friable.
Bodied red wines like Pinot noir, mountain honey.