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€ 8,99 for 1/4 di forma 550g ca.
The Cimbro, a raw material of choice for the aging processes managed 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 does not undergo thermal treatments other than the necessary one for cheesemaking, which does not exceed 36°C. This cheese has been aged for a minimum of 120 days, making it even grainier.
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 refuge 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 began the production of this cheese, which has remained in the Veronese tradition.
The Cimbro Classico Stravecchio (which we present on this page in a quarter form portion) is ideal for typical cheese boards 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 made from dried grapes such as a Ripasso.
The Cimbro Classico Stravecchio has great personality, aromas of vegetation, and an intense milk flavor. Granular on the palate.
€ 8,99
for 1/4 di forma 550g ca.
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Veneto
Classic seasoned cimbro stravecchio 1/4 550g
