LATTE MONTAGNA ALTO ADIGE Soc.Agr.Coop.

Cheese-Profile

  • Type of cheese: hard cheese
  • Form: round
  • Diameter: 34 cm
  • Height: 8 cm
  • Weight: 8,5 kg
  • Type of milk: cow, pasteurized
  • Content of fat in dry matter: min. 50%
  • Ripening: long, in two phases
  • Rind: hard and black
  • Consistence: friable, slightly melting in mouth
  • Punching: none (compact curd)
  • Curd: pale yellow colour with sporadic salt cristals
  • Smell / flavour: spicy, with particularly various and persistent aroma
  • Place of production: Alto Adige
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Der Käse wird von einer grifffesten, trockenen, schwarzen Rinde umschlossen, welche die Besonderheit dieses Käses unterstreicht. Diese ist geschlossen, rau und kompakt. Durch die kompakte und ausgeprägte Rinde wird das kräftige Aroma im Käse gut verwahrt und gehütet. Der Geruch der Rinde geht in Richtung Edelranzigkeit und Rotkultur. Weiters finden wir leichte, fruchtige Noten. Ebenfalls erkennbar sind eine feine und leichte Note nach Naturkeller, nach Stein, die den Reifungsort erahnen lässt. Das Innere des Käses ist hellgelb bis strohgelb, je nach Jahreszeit, wobei der Käseteig geschlossen ist. Die Struktur ist kurz, leicht schuppig und schnittfest. Die Konsistenz im Gaumen ist wider Erwarten angenehm, fein, schmelzend, mürbe. Diese Konsistenz ist für den Gaumen ein Gedicht, diese Konsistenz wird geschätzt und geliebt. Geruch und Geschmack des Käses lassen gleich erahnen, dass es sich um einen sehr charaktervollen, reifen und hochwertigen Käse handelt. Er enthält getoastete, buttrige Noten. Die Geschmacksnoten gehen von milchig, fruchtig, pflanzlich bis röstig. Wir finden Noten von gekochten Kartoffeln, Noten von getrockneten Früchten, eine leichte Honignote, im Nachgeschmack entwickelt sich eine leichte Karamell- bzw. Schokoladennote. Durch die besondere Struktur und lange Reifezeit fühlt man auf der Zunge die Salzkristalle, gleichzeitig fördert der Schwarzenstein die Sukkulenz, den Speichelfluss. Der Geschmack ist somit sehr komplex, wuchtig und unverkennbar. Ein Käse mit Charakter und Wiedererkennungsnote. Der Hoffnungsträger mit Potential.
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Luis Trenker
Trenker S 50retusch
Preservare le tradizioni e, al contempo, imboccare strade innovative è una promessa che, noi di LATTE MONTAGNA ALTO ADIGE, ci impegniamo a rinnovare continuamente. Ecco perché prepariamo le nostre specialità casearie con il migliore latte altoatesino. Altro della speciale ricetta, però, preferiamo non svelare – sappiate solo che l'ingrediente principale, oltre al latte, è il tempo. Innanzitutto la lunga maturazione, che valorizza appieno la consistenza delicata e fondente del formaggio e il suo carattere saporito.

Poiché questa straordinario formaggio, made in Alto Adige, si meritava un nome altrettanto straordinario, la nostra scelta è ricaduta su LUIS TRENKER: così come nella moda Luis Trenker ha saputo creare una nuova nicchia dal sapore alpino, così questo formaggio vuole schiudere un nuovo mondo al vostro palato e imporsi come un prelibato rappresentante dell'Alto Adige.
How to enjoy
shutterstock-506508496 Luis Trenker prefers ... ...the company of Vernatsch or Lagrein wine. It also fits perfectly on every afternoon „merenda“ with speck, apples and chestnuts. The cheese is the ideal completion of a fine dinner. Used as grating cheese it awards unique flavour to a spicy type of cuisine. Its creamy and grainy structure and its elegant but powerful flavour convince.
South Tyrolean Cheesy Knödel-Dumplings
Mix bread, milk, eggs, and salt and rest for a while. In the meantime, cut cheeses into small cubes. Mix in garlic and parsley and add to bread. Leave to marinade. Finely slice onion and fry with butter in a pan until transparent. Add to the bread mixture. Add flour. Form dumplings with wet hands ...
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Millefoglie with Luis Trenker Cheese Mousse with pear chutney and truffle honey
Bring cream, stock and the Luis Trenker cheese to the boil. Remove from heat and stir in the gelatine that has first been soaked in water. Just before the mixture sets, add sour cream and cream. Luis Trenker cheese tuile: Thinly sprinkle grated Luis Trenker cheese on greaseproof paper and bake in ...
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South Tyrolean Mountain Milk. The hallmark of quality.
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Our home is where nature is unspoilt:
In the heart of South Tyrol, one of the most beautiful landscapes in the Alps.
Most farms are small mountain farms with hardly more than a dozen cows.
The cows enjoy the juicy grass and hay, fresh spring water and plenty of exercise on the extensive pastures.
Their fresh milk is collected daily and delivered to the mountain cheese dairy in Brunico, where our expert cheesemakers turn it into a variety of delicious delicacies in less than 24 hours.

The 2,600 mountain farmers who supply our milk are also the owners of the co-operative. And that is probably the best explanation for why we are so special and unique.
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More about Luis Trenker at
mila.it

100% SPICY - 100% REAL - 100% SOUTH TYROL - 100% ALPINE - 100% LUIS - 100% SMOOTH MELTING - 100% NATURAL - 100% EXPERIENCE - 100% ORIGINAL - 100% CREATIVITY
1000% ENJOYMENT
LuisTrenker
"LUIS TRENKER IS AN AFFIRMATION OF SOUTH TYROL, OF NATURE AND OF ALL THAT IS ORIGINAL, OF PURITY AND OF GENUINE AND LASTING VALUES. THIS IS TRUE FOR FASHION AND FOR THIS ALPINE SPECIALITY CHEESE."

luis-trenker-sommerkollektion-neu

LUIS TRENKER CLOTHES THE BODY AND ENCHANTS THE TASTE BUDS.

The name Luis Trenker stands for a connection with nature, for the love of pure and genuine quality. Our commitment has always been to create new and special products from exquisite ingredients. This speciality cheese meets and exceeds all our aspirations.Because it is unique and distinctive. An affirmation of traditional values and creative ideas. We are proud that this cheese bears our name.
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More about Luis Trenker at
luistrenker.com