A peach cheese with authentic taste, seasoned like tradition.
Sheep cheese seasoned in natural caves, crust maturing ochre colour, cream paste with slightly irregular eyelashes, intense scent due to the noble molds present in the natural environment, harmonious and pleasant taste.
Choose the format you want:
Price range: 24,30 € through 48,60 €
| Weight | N/A |
|---|---|
| Quantity of the product | Whole wheel (1,7kg), Mezza forma (0,85kg) |
| Aging | Aged |
| Milk type | Sheep’s milk |
| Flavour intensity | Bold |
Superficie: the crust is ripe, ochre yellow.
Other: straight and slightly convex.
Pasta: It's flat and compact, with a slight look.
The colour: cream white.
The flavor: It's intense and persistent, with the senses of noble molds.
It tastes like: Encompassing and harmonious, with a slight flair.
Type of vehicle: sheep cheese seasoned in natural caves.
Gran Cru di Grotta best expresses its flavor profile when tasted at room temperature, after being left outside the refrigerator for a few minutes.
It 's perfect .
Fruit and accompanying products
Pears and figs, fresh or candy.
Balsamic vinegar from aged Modena.
Marmalades and compounds
Pear jam, red radish, green tomatoes and purple.
Savor, the traditional Romagna confection made with sap, pears, cotton apples and dried fruit.
Other products of heading 8106
Herring, thistle and thyme.
Red wines
Red wines of medium texture, capable of accompanying the intense character of the cheese.
Among the proposals: Sangiovese Superiore of Romagna, Chianti Classico, Barolo and Nero d'Avola.
Sheep's milk, selected dairy yeasts, skim and salt.
Surface treated with flaxseed oil and rice flour on the crust.
The Commission shall adopt implementing acts in accordance with Article 21 of this Regulation.
It contains sheep's milk and traces of lactose.
The entire shape is wrapped in a characteristic printed frame.
The half-shaped is packed under vacuum.
Store in the refrigerator at a temperature between 0 °C and 4 °C.
60 days.
The open or cut product may be stored in a refrigerator at a temperature between 2 °C and 8 °C for 2-3 weeks.
After each use, wrap the cheese carefully and keep it in a refrigerated environment.
Preferably at room temperature.
The crust is not edible.
