Aged Mixed Cheese in Walnut Leaves (WEDGE 0.3 KG approx.)

The Aged Mixed Cheese in Walnut Leaves is a unique product, with a fresh and intense flavor, characterized by the aroma of walnut leaves that envelop it during aging. After an initial maturation of about a month, the wheels are selected and placed to age for an additional 30 days between layers of freshly picked walnut leaves. This traditional method activates natural fermentative and enzymatic processes, giving the cheese a distinctive taste and a complex aromatic profile, with vegetal notes and a slight bitterness typical of walnut leaves. Milk: Mixed cow and sheep. Organoleptic Characteristics Appearance: Thin and irregular rind, with traces of walnut leaves decorating it. Compact and uniform paste, light straw-colored. Aroma: Intense and aromatic, with herbal notes and a characteristic hint of walnut leaves that enriches the olfactory bouquet. Flavor: Fresh and bold, balanced between sweetness and slight bitter notes that derive from aging in walnut leaves. Texture: Compact and slightly crumbly, which softens on the palate, offering a rich and enveloping texture. Diameter of the wheel: 13 cm. Recommended Pairings Honey: Honeydew HoneyThe robust and slightly resinous flavor of honeydew honey balances the bitter notes of walnut leaves and adds a sweet and persistent contrast that enhances the intensity of the cheese. Pearls: Pearls with White Dressing and TruffleThe pearls with white dressing and truffle add a touch of elegance to the cheese, emphasizing the complex aromatic profile and providing a light truffle note that pairs perfectly with walnut leaves. Compote: Fig Compote and "Aceto Balsamico di Modena IGP"The fig compote with balsamic vinegar balances the vegetal notes of the cheese with a delicate sweetness and slight acidity, creating a harmonious and refined pairing. Jelly: Jelly with White Dressing and TruffleThis jelly, with its rich aromatic profile, intensifies the complexity of the cheese and enriches the tasting experience with a hint of truffle. Cream: Cream with "Aceto Balsamico di Modena IGP" and TruffleThe cream with balsamic vinegar and truffle offers a balsamic and earthy note that enriches the aromatic profile of the cheese, giving depth to the flavor of walnut leaves. Purée: Pear PuréeThe pear purée, sweet and delicate, integrates perfectly with the bitter and vegetal notes of the cheese, adding a natural freshness. Traditional: Borettane Onions with White DressingThe Borettane onions offer a sweet and sour contrast that completes the complexity of the cheese, enhancing its herbal notes and the aroma of walnut leaves. Beer: Pairs perfectly with an amber beer or a Belgian Dubbel, whose complex notes accompany the intensity of the cheese. Wines: Ideal with a structured white wine like a Chardonnay or a Greco di Tufo, or a light red like a Pinot Noir, which enhance the aromatic nuances of walnut leaves. Bread: Perfect with rye bread or walnut bread, which emphasize the vegetal and bitter notes of the cheese. Other Pairings: Excellent on a platter with aged cured meats, or accompanied by dried fruits like walnuts and hazelnuts, to enhance the aromatic and enveloping characteristics of the cheese. Recommended Knife: A serrated blade knife for crumbly cheeses is recommended, for a clean cut that maintains the compact structure.