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Its German name means ‘Grey cheese’ and it is produced by letting the milk acidify naturally and then filtering it.  It can be eaten in both fresh and ripened versions although the latter has a much more distinctive flavour due to the lack of rennet.  It is traditionally eaten in Alto Adige accompanied by beer and slices of raw onion.

Caratteristiche organolettiche
Aspetto: yellowish tending to grey, soft and grainy paste
Sapore: intense with traces of hay and stables
Abbinamenti: White wines, lagers and beers. Green tomato chutney, aubergine preserve. Fresh fruit (Williams pears), sliced onion. Soft bread or rolls.
Caratteristiche tecniche
Latte: full fat, raw, cow’s milk
Lavorazione: artisan
Pasta: uncooked, not pressed
Salatura: dry
Stagionatura: at least 5 days
Produzione: throughout the year
Grassi: 45 % F-Dm
Peso: 1-2 kg
Dimensioni: variable
Produttori: dairies in the Valle Aurina and other Alto Adige valleys