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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.

Organoleptic characteristics
Aspect: yellowish tending to grey, soft and grainy paste
Taste: intense with traces of hay and stables
Serving suggestions: White wines, lagers and beers. Green tomato chutney, aubergine preserve. Fresh fruit (Williams pears), sliced onion. Soft bread or rolls.
Technical characteristics
Milk: full fat, raw, cow’s milk
Production method: artisan
Paste: uncooked, not pressed
Salting: dry
Ripening: at least 5 days
Production period: throughout the year
Fats: 45 % F-Dm
Weight: 1-2 kg
Size: variable
Producers: dairies in the Valle Aurina and other Alto Adige valleys