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Mountain hay barrique-aged cheese
FO-VA0101
New product
MOUNTAIN HAY BARRIQUE-AGED CHEESE
This extraordinary cheese is produced exclusively during the summer months in the Dolomite mountains.
The starting base is an excellent cheese with a semi-hard paste that is compact, melting on the palate, and free of eyes. The selected wheels of cheese are left to mature inside oak barriques, wrapped in prized hand-mown organic high-mountain hay; this hay is rich in over 200 varieties of aromatic herbs, medicinal plants, and alpine flowers (such as gentians and edelweiss).
During aging, the cheese acquires softness but above all notes of hay and flowers: the final taste is extraordinarily aromatic, with balsamic and floral aromas reminiscent of acacia honey and mountain pastures.
It is perfect to enjoy on its own to fully appreciate its aromas, but it also pairs wonderfully with aromatic white wines, passito wines, or to enrich gourmet pasta dishes and risottos.
Data sheet
| RAW MATERIAL | COW MILK |
| ORIGIN | Veneto, Italy |
| INGREDIENTS | Milk, lactic cultures, salt, goat kid rennet paste. Coated with bio high mountain hay (min. 0,1%) |
| ALLERGENS | Milk |
| AVERAGE WEIGHT | kg 2,40 |
| SHELF LIFE | 12 months from manufacture |
| AVAILABILITY | Available all year |
| AGEING | Minimum 5 months |
| CONSERVATION | Keep at +4° C |
| NUTRITION INFORMATION PER 100G | Energy 1927kj/465kcal - Total fat 40g of which saturates 27g - Carbohydrate 0,3g of which sugars 0g - Protein 27g - Salt 2,3g |
