To the raw cow and goat milk, chopped Nepetella is added, and subsequently, the vegetable rennet curd is used.
The cheese is then aged for at least 20 - 30 days. Its characteristic is to have a slightly bloomed rind but a decidedly 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 properties, it stands out significantly from others, especially from those that can be found in the north. Its characteristic is that it has 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 mint scent makes it particularly pleasant and refreshing.
Excellent to pair slightly melted on croutons with blue fish such as sardines from the Tyrrhenian Sea.
Also interesting for stuffing sandwiches with cured meats such as Coppa or Capocollo.
It pairs well with fresh white wines such as Custoza DOC or Lugana DOC.
Il suo profumo fresco di mentuccia leggermente balsamica la rende particolarmente piacevole e rinfrescante. Gusto gradevolmente erbaceo.
Si abbina bene con vini freschi e bianchi come ad esempio Custoza DOC o Lugana DOC.
€ 8,50
per porzione da 200g ca.
english
ITALY
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Toma alla nepetella with vegetable rennet 200g
Piedmont
