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€ 16,66 for 650g ca.
The Cimbro di Fossa is the delicious result of a process of natural transformation of cheese that occurs in underground caves known as fosse.
Corrado Benedetti thought 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 in fossa. The aging is slow, shaped by the complete absence of light, the surrounding geological structure, and the microorganisms that populate the underground environment.
The origins of Cimbro date back to around the year 1300, and it gets its name from the people of the Cimbri, who at that time had settled in Lessinia. Mostly shepherds 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 activity of this cheese was born, which has remained in the Veronese tradition.
The Cimbro di Fossa (which we present here in a half shape portion) is ideal for typical cheese boards to be paired with mustard or acacia honey. A great pairing could be a slightly 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 note.
€ 16,66
for 650g ca.
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Veneto
Cimbro di Fossa half
