The raw cow and goat milk is added with chopped Nepetella and then it is passed to the vegetable rennet curd. The cheese is then aged for at least 20 - 30 days. Its characteristic is that it has a slightly bloomy rind but a distinctly compact and creamy texture on the palate.
Nepetella is a wild aromatic herb that can be found in various regions of Italy. In this case, it comes from Sicily and, due to its aromatic nature, it stands out distinctly from others, especially from those found in the north. Its characteristic is to have a delicate and pleasant balsamic scent of mint.
Latte intero crudo di montagna, erba nepetella, sale, caglio non animale. Crosta non edibile.
Shelf life: 60 giorni
Valori nutrizionali medi per 100g di prodotto:
Energia 1811 KJ - 437 kcal
Grassi 36g di cui saturi 25g
Carboidrati 1,1g di cui zuccheri 0,1g
Proteine 26g
Sale 1,7g
Its slightly balsamic scent makes it particularly pleasant and refreshing.
Great to pair slightly melted on croutons with blue fish such as sardines from the Tyrrhenian Sea.
Interesting also for filling sandwiches with cold cuts such as Coppa or Capocollo.
Il suo profumo fresco di mentuccia leggermente balsamica la rende particolarmente piacevole e rinfrescante. Gusto gradevolmente erbaceo.
It pairs well with fresh white wines such as Custoza DOC or Lugana DOC.
€ 21,20
per porzione da 500g ca.
english
ITALY
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Toma alla nepetella with vegetable rennet 500g
Piedmont
