It starts from an aged cheese matured for 3-8 months from raw cow's milk. After maturation, the cheese is refined in red pomace from typical grapes of Valpolicella. After this step, the cheese is vacuum packed to complete the aging process for a period ranging from 2 to 8 months. The rind takes on the purple color of the pomace and must. The color of the paste remains unchanged but takes on a very intense and particular aroma, typical.
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It starts from an aged cheese matured for 3-8 months from raw cow's milk. After maturation, the cheese is refined in red pomace from typical grapes of Valpolicella. After this step, the cheese is vacuum packed to complete the aging process for a period ranging from 2 to 8 months. The rind takes on the purple color of the pomace and must. The color of the paste remains unchanged but takes on a very intense and particular aroma, typical.
