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€ 5,50 for 300g ca.
The Cimbro, a prime raw material 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 all of its flavors and aromas since it is not subjected to thermal treatments other than the one necessary for cheese making, which does not exceed 36°C. This cheese has been aged for a minimum of 120 days, making 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 settled in Lessinia. Mostly shepherds and farmers, woodbreakers, 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 here in a 300g portion) is ideal for typical cheese platters to be paired with mustard or acacia honey. A great pairing could be a slightly soft structured white wine 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.
€ 5,50
for 300g ca.
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Veneto
Classic seasoned cimbro stravecchio 300g
