Hey, the chosen product is currently unavailable, we recommend this one!
Hey, the chosen product is currently unavailable, we recommend this one!
€ 17,49 for metà forma 1,1kg ca.
The Cimbro, the chosen 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 all the range of its flavors and aromas, as it undergoes no thermal treatments other than the one necessary for cheese making, which does not exceed 36°C. This cheese has been aged a minimum of 120 days, which makes it even more granular.
The origins of Cimbro date back to around the year 1300, and it takes its name from the people of the Cimbri, who at that time had found a home in Lessinia. Mostly shepherds and farmers, woodcutters, and simple sheep herders: among the meadows and rocks of the mountain range, they found their promised land. With them, the activity of producing this cheese was born, which has remained in the Veronese tradition.
The Cimbro Classico Stravecchio (which we present on this page in a half form portion) is ideal for typical cheese boards paired with mustard or acacia honey. A great pairing could be a structured white wine that is slightly soft or a structured red wine from dried grapes such as a Ripasso.
The Cimbro Classico Stravecchio has great personality, with aromas of vegetation and an intense milk flavor. Granular on the palate.
€ 17,49
for metà forma 1,1kg ca.
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Veneto
Classic seasoned cimbro stravecchio half 1.1 kg
