€ 7,50
per porzione da 200g ca.
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The Renaz is a cheese made from raw cow's milk, sourced from the high mountain pastures located in the hamlet of Renaz (BL). After curdling and salting, the cheese must undergo aging for at least 12 months on wooden boards, being turned continuously. It acquires a particularly significant crust thickness, and the paste becomes especially compact, hard, and yellow due to the beta carotene released by the many flowers that dominate these pastures.
Renaz is a small mountain village located in the municipality of Livinallongo among the Belluno Dolomites. Historically, the Ladin tradition remains intact here, an idiomatic Latin enclave in Germanic land. The cheese-making tradition of those people has remained and is still maintained today through 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 decidedly compact and melts delicately in the mouth, releasing a beautiful richness of vegetable and floral aromas. Interesting for its typical granulation of tyrosine, an essential amino acid, which fragments with great elegance and merges with the overall creaminess.
Excellent for pairing with coarse corn polenta, such as Taragna or Maranello.
For structured white wines and aged ones like Chardonnay or Soave Superiore DOCG, along with medium-structured red wines such as Nebbiolo or Valpolicella Ripasso.
€ 7,50
per porzione da 200g ca.
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Refined Renaz 200g
Veneto
