This cheese is made from Italian cow’s milk only, in the northern-east Italy, in the city of Verona.
After a ripening longer than 90 days, the cheese wheels are dived into Amarone della Valpolicella D.O.C.G. wine, into some tubs filled with must and red marcs of Corvina, Molinara and Rondinella grape variety, and then ripened for another month.
This whole process is done to give the cheese a very peculiar color, to enrich the aroma and enhance the taste.
Ubriaco as the Italians say, because of the rifinement. It is ivory white color inside, with a more and more darker violet color towards the rind, compact and with few little holes. The strong lasting taste and the scent recall the wine: Amarone della Valpolicella D.O.C.G., typical of the Veronese area.
The whole wheel weights from 2 kg to 2.5 kg, but we offer you a quarter weighting 550 g or 250 g.
- Taste: strong, lasting, winy, and lasting.
- Scent: particular, fruity and intense, just like the wine.
- Outer appearance: dark violet colored and smooth rind (not edible).
- Inner appearance: hard, compact and granulous, with few little holes.
Our suggestion for:
- Food pairings: as it is, Porto wine jelly, Lacrima di Morro d’Alba jelly, grated on some red wine risotto, pasta with Ragu of Boar Meat.
- Alcoholic pairings: Amarone della Valpolicella D.O.C.G., Val-Dieu Triple, Recioto della Valpolicella D.O.C.G..
How to prepare for serving: remove the outer plastic skin, let heat at room temperature for 20 minutes before serving along with the suggested pairings.
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