It starts from a cheese aged 3-8 months made from raw cow's milk. After aging, the cheese is ripened in the red pomace of grape varieties typical of Valpolicella. After this process, the cheese is vacuum packed to complete the aging period lasting from 2 to 8 months. The rind takes on the purple color of the pomace and the must. The color of the paste remains unchanged but takes on a very intense and distinctive aroma, typical.
Shipping costs £40.63, free over £252.30
Price VAT included
It starts from a cheese aged 3-8 months made from raw cow's milk. After aging, the cheese is ripened in the red pomace of grape varieties typical of Valpolicella. After this process, the cheese is vacuum packed to complete the aging period lasting from 2 to 8 months. The rind takes on the purple color of the pomace and the must. The color of the paste remains unchanged but takes on a very intense and distinctive aroma, typical.
