The production of Formaggio Millefoglie al Marzemino by Latteria Perenzin is characterized by the use of special lactic ferments and aging at specific temperatures so that "layers" form in the cheese, 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 purple in color, while the paste is ivory with Bordeaux veins due to the wine, compact and with slight fissures. Its aroma is intense, fruity, and wine-like; 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. What is interesting about this cheese is the alternation of sweet, spicy, and a strong wine note. The result is a modern reinterpretation of the classic wine-soaked 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 special lactic ferments and aging at specific temperatures so that "layers" form in the cheese, 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 purple in color, while the paste is ivory with Bordeaux veins due to the wine, compact and with slight fissures. Its aroma is intense, fruity, and wine-like; 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. What is interesting about this cheese is the alternation of sweet, spicy, and a strong wine note. The result is a modern reinterpretation of the classic wine-soaked cheeses typical of the Veneto region.
