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€ 34,03 for forma intera 2,2kg ca.
The Cimbro, a preferred raw material for the aging processes curated by Corrado Benedetti, is obtained from semi-cooked whole milk with the addition of kid rennet, salt, and live lactic ferments.
The milk transfers to the cheese Cimbro Classico Stravecchio the entire range of its flavors and aromas, as it undergoes no thermal treatments other than the one necessary for cheesemaking, which does not exceed 36°C. This cheese has been aged for a minimum of 120 days, which makes it even more grainy.
The origins of Cimbro date back to around the year 1300, and it is named after the people of the Cimbri, who at that time had found a home 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 began the production of this cheese, which has remained in the Veronese tradition.
The Cimbro Classico Stravecchio is ideal for typical cheese boards to be paired with mostarda or acacia honey. A great pairing could be a structured white wine that is slightly soft or a structured red wine from appassimento like, for example, a Ripasso.
The Cimbro Classico Stravecchio has a great personality, with scents of vegetation and an intense milky flavor. Granular on the palate.
€ 34,03
for forma intera 2,2kg ca.
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Veneto
Classic seasoned cimbro stravecchio whole
