€ 18,50 for porzione da 500g ca.
The Renaz is a cheese made from raw cow's milk, sourced from the high mountain pastures located in the hamlet of Renaz. After curdling and salting, the cheese must undergo an aging process of at least 12 months on wooden boards, continuously turned.
It develops a particularly significant rind thickness, and the paste becomes particularly compact, hard, and yellow from the beta carotene released by the many flowers that dominate these pastures.
Renaz is a small mountain village located in the municipality of Livinallongo in the Belluno Dolomites. Historically, here the Ladin tradition remains intact, a Latin idiomatic enclave in Germanic territory. And the cheesemaking tradition of those people has remained and is still maintained today precisely in the production of this milky pearl of the Dolomites.
Raw partially skimmed cow's milk, natural goat rennet, sea salt.
Its texture on the palate is definitely compact and melts delicately in the mouth, releasing a beautiful richness of vegetal and floral aromas.
Interesting for its typical granulation of tyrosine, an essential amino acid, which fragments with great elegance and blends with the overall creaminess. Excellent for pairing with coarse corn polenta, like Taragna or Maranello.
For full-bodied white wines and aged ones, such as Chardonnay or Soave Superiore DOCG, with medium-bodied red wines like Nebbiolo or Valpolicella Ripasso.
€ 18,50
for porzione da 500g ca.
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Veneto
Refined Renaz 500g
