This is a particular refinement of Graukäse, a typical Tyrol cheese, that, using vegetable coal, allows to dehumidify the product and give greater compactness by creating a protective rind. The texture is gelatinous outside and friable inside. The flavor is acidulous and tangy with aromas of stable and beeswax.
Light red wines/aromatic white wine/weizen beer, rye bread, onions and vegetables. We recommend pairing with the “sgrizoi”, wild herbs from South Tyrol.