Cheese produced in the cooperative Alpine hut called Felle, composed by 45 cows, and situated in the Scrocken district (Austria) at an altitude of ca. 1660m.. The cheese gets cured from a minimum of 12 months to a maximum of 24 in our historical Bunker. Compact texture and intense yellow color. With a full and equilibrate flavor and aromas of melted butter.
Red wines like Lagrein Riserva, traditional balsamic vinegar, dried fruits