Cimbro cheese, an ancient delight with a unique flavor.

The cheese Cimbro is very tasty: it has a semi-cooked texture, no holes, is cylindrical in shape, and has the rare characteristic of being long-aged despite being made with whole cow's milk. But you probably already knew that. What you might not know is that it is an ancient cheese from Lessinia, located in the province of Verona, in the western part of Veneto and that the first records regarding its production date back to the end of the 13th century.

Its name derives from the population of the Cimbri who settled in the Lessinia area, in the current province of Verona. The Cimbri were a Germanic people who came from the north and settled there by concession of the Bishop of Verona in 1287. These ancient woodsmen, who had already transformed into farmers and breeders, thus enjoyed the usufruct of this land rich in pastures and, already accustomed to cattle breeding, also developed their dairy tradition linked to the production of cow's cheeses in the new territory. And that’s how the Cimbro cheese was born.

The shapes of Cimbro are usually not very large, indeed they do not exceed a diameter of 18/20 centimeters with a slightly convex side measuring 8/10 centimeters. This cheese has a strong, pleasant, and persistent flavor, which with the progress of aging leans towards spiciness, leaving the palate with a continuous evolution of sensations.

Lessinia, the native territory of this type of cheese, is a plateau that extends in the Pre-Alps of Veneto north of Verona, reaching the province of Trento, separated by the Valle dei Ronchi. It is an area that serves as a trait d’union between the Po Valley and the Majestic Alps, a region marked by the gentle slopes of hills dotted with olive groves, vineyards, orchards, woods, and, higher up, alpine pastures. The park is home to spectacular karst phenomena like the bridge of Veja; the Lessinia Regional Natural Park is a treasure trove rich in history, art, and culture, which is increasingly opening up to European tourism. A different, unique place, inhabited by humans since prehistory due to its varied landscape and climate.

It is within the context of Lessinia that La Casara Roncolato operates, one of the best producers and refiners of typical cheeses from the area, particularly the Cimbro cheese, which is produced in 3 different versions.

Traditional Cimbro: produced with whole cow's milk and semi-hard texture, it is left to age for at least 3 months. Discover the Traditional Cimbro >

Cimbro aged with beer: starting from the traditional Cimbro and reaching an aging of 2/3 months, the cheese is aged wrapped in beer's spent grain. Discover the Cimbro aged with beer >

Cimbro aged in the Fosse Venturi: particularly aromatic, it takes on the characteristic scent of the caves and improves its intensity and persistence on the palate. Savory and slightly spicy. Discover the Cimbro aged in the Fosse Venturi >

In short, Cimbro carries with it a lot of history, a lot of tradition, and also a lot of flavor! Enjoy your meal!