€ 8,50 for porzione da 200g ca.
Cheese made from cow's milk produced in Piedmont and inoculated with Penicillium roqueforti, which gives it the characteristic veining typical of blue cheeses. The aging process involves wrapping the cheese in the freshly 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 precious aging in the pomace of one of the typical grape varieties of Valpolicella: Oseleta, a small bunch that is so rich in color, tannins, acidity, and typical aromas such as spice and cherry, that it has become one of the grapes most highly regarded 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 herbal sensation of blue.
A suggestive tasting that can be part of a very pleasant platter, placing this cheese towards the end of the wheel.
The image is purely indicative.
€ 8,50
for porzione da 200g ca.
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Veneto
Blue refined with Oseleta pomace 200g
