Cow milk cheese ripened in red wine - cut on order
Classic cheese produced in Veneto region, it takes its particular name because it is an intermediate processing between Asiago and Asiago d'Allevo. In the cheesemaking process it is used the milk of the evening and the milk the next morning , mixed together to create the cheese.
Aspect and texture: Light colours, scattered and small holes, rough and substantial crust.
Taste: Intense, pleasant and never spicy
Serving suggestions: Young red wines and medium-bodied white wines. It goes well with renetta apples, pears, berries, pear mostarda.