The production of Formaggio Millefoglie al Marzemino by Latteria Perenzin is characterized by the use of particular lactic ferments and aging at specific temperatures so that "layers" form in the paste, allowing the Marzemino wine to better penetrate inside the cheese. The cheese is aged from 4 to 10 months and is made with thermized cow's milk. The rind is almost smooth, Bordeaux violet in color, while the paste is ivory colored marked by Bordeaux veins due to the wine, compact and with slight fissures. Its aroma is intense, fruity, and winey; the taste is sweet and savory, with the wine's aroma harmoniously blending with the sweetness of the paste, without affecting the spicy note of the cheese. The result is a modern reinterpretation of the classic "drunken" cheeses typical of the Veneto region.
Costs of £46.70, free from £290.00
The production of Formaggio Millefoglie al Marzemino by Latteria Perenzin is characterized by the use of particular lactic ferments and aging at specific temperatures so that "layers" form in the paste, allowing the Marzemino wine to better penetrate inside the cheese. The cheese is aged from 4 to 10 months and is made with thermized cow's milk. The rind is almost smooth, Bordeaux violet in color, while the paste is ivory colored marked by Bordeaux veins due to the wine, compact and with slight fissures. Its aroma is intense, fruity, and winey; the taste is sweet and savory, with the wine's aroma harmoniously blending with the sweetness of the paste, without affecting the spicy note of the cheese. The result is a modern reinterpretation of the classic "drunken" cheeses typical of the Veneto region.
