"Cadetto di Montébore" cheese made from raw sheep's milk 400/1200 gr
Caseificio Terre del Giarolo - "Cadetto di Montébore" cheese made from raw sheep's milk
Cheese made with raw sheep's milk from the pastures of the Tortona hills. The rind is variable in colour, from straw yellow to dark hazelnut depending on the seasoning, the paste is ivory in colour.
Cheese with an evolved aroma: hay, dried fruit, stable and melted butter. Slightly savory with a sweet tendency and an acidic streak which helps to maintain the sensation of freshness.
Dry salting with Cervia sea salt.
COMBINATIONS
Perfect when paired with Timorasso, Arneis, Barbera, Croatina wines. Also excellent with light and floral beers. It can be accompanied with chestnut honey and caramelized figs
TECHNICAL DATA
Ingredients: raw sheep's milk, natural calf rennet, lactic ferments, salt
Curd: Presamica at 35 / 37 °C
Salting: dry with Cervia sea salt
Type: Cutting paste
Seasoning: Large, available in different seasonings, from 45 days. up to 150 days Small 20 - 45 days.
Dimensions: Large ⦰ 18 cm H 10 cm
Small ⦰ 10 cm H 4 cm
Weight: Large 1.2 / 2 kg
Small 200 / 400 g
Storage: +4/7°C
Allergens: sheep's milk
Taste: lactic, sweet-savory, light acidity
Produced and packaged by Caseificio Terre del Giarolo, Frazione Ponte del Molino, 5 - 15054 Fabbrica Curone (AL)
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