Description
This Aromatic aged in walnut leaves by Corrado Benedetti is based on a Cimbro and is a genuine and healthy cheese, very fragrant and particularly aromatic. After an aging process that must not exceed 60 days, the maturation, lasting about two months, takes place in barrels, where the wheels are arranged in layers, alternating with walnut leaves. The method has ancient origins: the rich tannin content of the walnut leaves contributes to the preservation of the cheese while simultaneously imparting its unmistakable aroma. The history of Cimbro The origins of Cimbro date back to around the year 1300, and it owes its name to the Cimbri people, who at that time had settled in Lessinia. Mostly shepherds and farmers, woodcutters, and simple sheep breeders: among the meadows and rocks of the mountain range, they found their promised land. With them began the production of this cheese, which has remained in the Veronese tradition.