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€ 29,95 for forma intera 1,1/1,4kg ca.
The Cimbro di Fossa is the delicious result of a natural transformation process of cheese that occurs in underground caves known as fosse.
Corrado Benedetti decided to age the Cimbro in Sogliano, a town in Romagna that, thanks to the ancient grain deposits dug into the tuff, boasts a long-standing tradition of aging cheese in the fossa. The aging process is slow, influenced by the complete absence of light, the surrounding geological structure, and the microorganisms that inhabit the underground environment.
The origins of the Cimbro date back to around the year 1300, and it is named after the Cimbri people, who at that time had settled in Lessinia. Mostly herders and farmers, woodcutters and simple sheep breeders: among the meadows and rocks of the mountain range, they found their promised land. With them, the production of this cheese began, which has remained in the Veronese tradition.
The Cimbro di Fossa is ideal for platters of typical cheeses to be paired with mustard or acacia honey. A great pairing could be a lightly soft structured white wine or a structured red wine from appassimento such as a Ripasso.
The Cimbro di Fossa has a great personality and is capable of offering the palate a complex bouquet, composed of fragrances of underbrush, mushroom, and truffle, and sometimes, a very pronounced spicy vein.
€ 29,95
for forma intera 1,1/1,4kg ca.
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Veneto
Cimbro di Fossa full form
