Goliardo al Vino aged in Pomace

GUARANTEED QUALITY Cheese made from local milk and raw materials, aged according to traditional methods in the cellars of Caseificio Rosso, in Biella, Piedmont. Cut, packaged and shipped directly from our farm store. Whole cheese in photo: 2Kg approx. Goliardo is born from the encounter between Caseificio Rosso's Maccagno (Among 17 Best Cheeses in Italy by Gambero Rosso) and Piero Prasso's Barbera d'Asti DOCG wine. The wine is mixed directly into the milk during processing and the cheese is aged for up to 2 months according to traditional techniques. After 15 days of refinement in marc flour (a treatment developed in collaboration with the University of Turin) and a further rest of 15 days, Goliardo is ready to excite with an aromatic flavor with hints of wine whose acidity contrasts the fat of the cheese. A unique taste experience. DETAILS 100% Made in Italy Rind: it is thin, red-brown, covered with marc flour. Non-edible rind. In the more mature cheeses there are characteristic white and yellow molds. Non-edible rind. Paste: tender structure with thin, regularly distributed holes. It has a red-brown color. The flavor is aromatic with a hint of wine whose acidity contrasts with the fat of the cheese. Maturation: The cheeses are matured in underground rooms on white fir boards for a period that can vary from 30 to 60 days, aged in marc for a period of 15 days and then placed back on the boards for another 15 days, for the final part of the maturation. Use: It is used as a table cheese and in cooking for the preparation of typical dishes. Ingredients: Cow's milk, Barbera d'Asti D.O.C.G. wine (2%), salt, rennet, milk enzymes. Awards: Special Mention ALMA @CIBUS PARMA 2016 Guaranteed minimum weight portions