Description
The production of Millefoglie Cheese with Marzemino by Latteria Perenzin is characterized by the use of special lactic ferments and an aging process carried out at specific temperatures to form "layers" in the cheese paste, allowing the Marzemino wine to better penetrate the cheese. The Millefoglie Cheese with Marzemino is aged from 4 to 10 months and is made with thermized cow's milk. The rind is almost smooth, with a burgundy purple color, while the paste is ivory-colored with burgundy veins due to the wine, compact with slight fissuring. Its aroma is intense, of Marzemino wine, fruity and vinous; its taste is sweet and savory where the wine's aroma harmoniously blends with the sweetness of the paste, without affecting the cheese's spicy note. What is particularly interesting about this cheese is the alternation of sweet, spicy, and a distinct vinous note. The result is a modern reinterpretation of the classic drunken cheeses typical of the Veneto region.