/ 280 g
When it comes to South Tyrolean cheese goodness, it couldn't be more authentic: Eggemoa is consecrated to its homeland in both taste and name with the 'Milwolda' cutting cheese. The cheese from the Valle dei Molini, also known as Milwolda in the local dialect, smells of fresh milk with vegetable accents. Its semi-hard paste conceals a melting, creamy heart, which enchants with its intense, lingering taste.
|Ingredients||raw milk,salt,lactic ferments,rennet|
|How to preserve||Keep cool at +4°C to +7°C.|