CHEESE
Seasoned
with beer
Cow’s milk cheese. The cheese is placed in vats and covered with beer. This treatment, defined as "seasoning", gives the cheese particular characteristics: the rind becomes of golden colour, the paste regains a particular consistency and the flavour is aromatic, sweet, tasty, pleasant, inviting and quite special.
Ingredients:
cow's milk, salt, microbial rennet, cultures. Inedible rind.
cow's milk, salt, microbial rennet, cultures. Inedible rind.
Milk origin:
country of milking: Austria, country of transformation and ageing: Italy
country of milking: Austria, country of transformation and ageing: Italy
Product features
Physics
Structure
compact and solid paste, with small and rare holes
Shape
cylindrical with straight sides and flat or slightly convex faces
Average weight
6 – 7,5 kg
Average dimensions
height of 6 - 8 cm, diameter of 28 - 30 cm
Rind
rough of dark wine colour
Texture
compact and hard consistency
Colour
straw yellow
Taste
aromatic, tasty, pleasant and inviting.
