Sibratsgfaller Bergtilsiter
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Sibratsgfaller Bergtilsiter
At an altitude of 930 - 1500 m, our cows find a large variety of the best grasses and herbs on our pastures and alpine pastures. Hay milk of the best quality, pasteurized, controlled, silo-free, is used to produce Sibratsgfäller Bergtilsiter, which the farmers bring to the alpine dairy in the morning and evening and is processed fresh every day. This cheese is stored and cared for in our own air-conditioned maturing cellar and matures into a creamy, spicy semi-hard cheese.
Fine hazelnut scent that is refreshed by sour cream, buttermilk and young wood. The dough is compact and crumbly, and notes of honey, white bread and butter are reflected in it. The finish is accompanied by a subtle peppery spice.
Saler Company Information
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