Cimbro cheese aged with beer whole form

Cimbro cheese aged with beer whole form

The Cimbri are a Germanic people who arrived from Bavaria around 1300 in Verona. Mostly shepherds and farmers, wood splitters, and simple sheep herders.

At that time, Verona was governed by the Scaligers, large owners of Pecore Brogne, which produced fine wool. They asked Cangrande della Scala for help, and he was offered the opportunity to manage the herds in the Lessini, which were uninhabited at that time, also governing the territory. Even today, you can still see the stone alpine pastures built with the ancient Bavarian interlocking technique. With them, the activity of cheese production was also born, which has remained in the tradition with which Monte Veronese DOP is prepared. 

With the technique of the two mounts, this cheese aged for 6 months is also produced, which is left to mature in beer and subsequently covered with what remains after the fermentation of the cereals.

A very appealing and unique cheese.

Cimbro cheese aged with beer whole form: How is it produced

Questo é un formaggio nostrano prodotto con latte vaccino. Raggiunta la stagionatura di 2/3 mesi, la forma viene affinata avvolta nella trebbia della birra. Al termine di questo passaggio viene confezionato sottovuoto dove completa l’affinamento per un periodo variabile di minimo un mese. In crosta prende il colore giallo paglierino intenso della birra.

La Casara Roncolato, Veneto

Ingredients Cimbro cheese aged with beer whole form

Latte vaccino, sale, caglio, lisozima (proteina dell’uovo), birra in crosta (min 1,9%), trebbie (min0,1%) in crosta. Crosta non edibile.
Origine del latte: Italia

Nutritional values

Valori nutrizionali medi per 100g di prodotto:
Valore Energetico Kcal 450/ Kj 1884
Grassi 37,13 di cui Acidi Grassi Saturi 24
Carboidrati 0,3 di cui Zuccheri 0,3
Proteine 28,7
Sale 2,7