€ 20,90 for porzione da 500g ca.
Cow's milk cheese produced in Piedmont and inoculated with Penicillium Roqueforti, which gives it the characteristic blue marbling typical of blue cheeses. The maturation is done by wrapping the cheese with the pressed pomace of Oseleta grapes from the Valpolicella Classica region.
In this cheese, we find all the goodness of a cow's milk toma that has undergone fermentation in the pure style of blue cheeses and the fine aging in the pomace of one of the typical grapes of Valpolicella: Oseleta, a small bunch yet so rich in color, tannins, acidity, and typical aromas such as spice and cherry, making it one of the most prized grapes today in great wines like Amarone and Recioto della Valpolicella DOCG.
Cow's milk, natural rennet, Penicillium roqueforti, Oseleta pomace, sea salt
Cherry and black pepper are the aromatic peculiarities of Oseleta that blend delicately with the characteristic blue mold sensation.
A captivating tasting that can be part of a delightful cheese board, placing this cheese towards the end of the selection.
The image is purely indicative.
€ 20,90
for porzione da 500g ca.
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Veneto
Blue refined with oseleta pomace 500g
