This mountain cheese speciality is made from the finest Tirolean mountain farm milk. It is matured for at least 12 months, during which it is regularly treated with red cultures. This gives it its slightly crumbly texture and its special flavour: strong, piquant and hearty. A delight for all the senses. Protein crystals are a mark of quality of a particularly long-ripened mountain cheese. The outstanding quality of Urtyroler has also been proved by numerous national and international awards.