€ 22,90 for 600g ca.
The Millefoglie cheese made with Marzemino is aged from 4 to 10 months and is produced with thermized cow's milk. The rind is almost smooth, with a burgundy purple color, while the paste is an ivory color marked by burgundy veins due to the wine, compact and with slight cracking.
The production of the Millefoglie Cheese with Marzemino from Latteria Perenzin is characterized by the use of specific lactic ferments and a maturation that takes place at specific temperatures so that layers can form in the paste, allowing the Marzemino wine to penetrate better into the cheese.
Ingredients: cow's milk, Marzemino Passito wine, salt, rennet.
Average nutritional values per 100 g
Energy 430 Kcal/ 1784 kJ
Fat 35 g of which saturated fat 23.5 g
Carbohydrates 1.6 g of which sugars 0 g
Proteins 27 g
Salt 1.7 g
The Millefoglie Cheese al Marzemino from Latteria Perenzin, given its uniqueness, is perfect for enhancing a cheese platter and thus for being enjoyed on its own.
The ideal pairing is with dessert wines. Try it because it will truly amaze you!
Its aroma is intense, of Marzemino wine, fruity and wine-like; its flavor is finally sweet and savory where the aroma of the wine harmoniously blends with the sweetness of the pasta, without however undermining the spicy note of the cheese. What is indeed very interesting about this cheese is the alternation of sweet, spicy and a distinct wine note.
L'abbinamento ideale è quello con i vini passiti. Provalo perché saprà davvero stupirti!
In the fridge, in the compartment dedicated to cheeses.
Keep vacuum sealed until the first tasting.
We like it because the result is a modern reinterpretation of the classic drunken cheeses typical of the Veneto region!
€ 22,90
for 600g ca.
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Veneto
Millefeuille cheese with Marzemino 600g
