Tyrolean Cheese Variation 3 different hay milk cheeses

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✅ Tradiční tyrolské výroba
✅ Jedinečný tip na dárek pro každou příležitost
✅ Ideální pro ty, kteří ocení něco speciálního

• 🇦🇹𝗚𝗘𝗦𝗖𝗛𝗠𝗔𝗖𝗞: The TRIO consists of 3 different types of semi-hard cheese, from mild to spicy, refined with rock salt or activated charcoal. The 3-6 month maturation process gives them a mild to slightly spicy taste. The light, cream-colored dough is smooth. The age determines the taste. But it is not the cheese that determines the taste, nor the cheesemaker, but a whole host of lactic acid bacteria.
• 🇦🇹𝗩𝗜𝗘𝗟𝗦𝗘𝗜𝗧𝗜𝗚 𝗘𝗜𝗡𝗦𝗘𝗧𝗭𝗕𝗔𝗥: The cheese TRIO is often eaten on its own, as a slice on bread, in a piece for a snack or as a cube in a salad. In the warm kitchen, the grated cheese is ideal for baking or gratinating. Sliced ​​cheese is also the perfect base for a cheese fondue or as a cheese dip. It should not be missing from the cheese platter because it covers tastes from mild to spicy.
• 🇦🇹𝗧𝗥𝗔𝗗𝗜𝗧𝗜𝗢𝗡: This is very important at Tiroler Bauernstandl. The Kufstein TRIO lactose-free from Tyrol is made by hand according to an old recipe from silo-free milk that complies with the guidelines. This dairy only processes the best daily fresh hay milk, as this is the only way to ensure that the products retain their uniqueness. Parmesan cheese is also produced, among other things.
• 🇦🇹𝗚𝗘𝗦𝗖𝗛𝗜𝗖𝗛𝗧𝗘: The production of organic hay milk is the most original form of milk production and is adapted to the changing seasons. Hay milk cows spend the summer on local alpine pastures where they enjoy fresh air and clear water as well as plenty of juicy herbs and grasses. In winter, the cows are given sun-dried hay and mineral-rich grain meal.
• 🇦🇹𝗛𝗘𝗥𝗦𝗧𝗘𝗟𝗟𝗨𝗡𝗚: The production is carried out in accordance with the rules as with Pecorino cheese. To form the right rind, the cheese is regularly treated with salt water to which smear cultures are added during the ripening period. The rind is also given a coating of activated carbon (burnt plants) and rock salt (primal salt) from the Dolomites or red cheese cultures that are suitable for consumption as food.