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€ 10,30 for 1/4 di forma 200-300g ca.
The Cimbro di Fossa is the flavorful 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 granary deposits carved into tuff, boasts a long-standing tradition of aging in fossa. The maturation is slow, influenced by the complete absence of light, the surrounding geological structure, and the microorganisms that inhabit the underground environment.
The origins of Cimbro date back to around the year 1300, named after the people of the Cimbri, who at that time had settled in what is now the Lessinia region of Veneto. 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 began the production activity of this cheese that has remained in the Verona tradition.
The Cimbro di Fossa (which we present today in a quarter form serving) is ideal for serving typical cheese platters to pair with mustard or acacia honey. A great pairing could be a structured white wine that is slightly soft or a structured red wine with some drying process 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 undergrowth, mushroom, and truffle, and sometimes a very pronounced spicy note.
€ 10,30
for 1/4 di forma 200-300g ca.
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Veneto
Cimbro di Fossa 1/4 in shape
