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