The Eggemairhof Steiner in South Tyrol is known for its Eggemoa cheese. Each wheel of cheese is regularly brushed with salt water by hand during its ripening period. Some varieties also have a special rind, like the Herbarius, which is coated with aromatic fenugreek.

Fenugreek gives the cheese an intense, nutty flavour. The cheese is also flavoured with red smear and is aged for six weeks to allow its flavour to best develop, giving the Herbarius its smooth, creamy consistency.

Tip:

• The Herbarius tastes particularly good with fresh bread and fruity red wine or beer with a heavy malt.