50% Sheep milk, 50% Goat milk,
Aged c aciotta
CERTIFICATE OF QUALITY:
4 - 8 months depending on the size
1,5 kg - 6 kg
18 x 9 cm – round shape
From March to November
The processing is result of long and complex craftsmanship, a simple cheese for and intense taste. After being pasteurized, are inserted in the milk ferments and rennet: the curd is broken to the size of a rice grain. Following the serum is separated and is given the form to cheese. After giving form to the cheese and a quick stewing, the form reaches a pH of 4.8 and is put into the cell at 13 ° C with 80% humidity. It is ripened for minimum 4 to 8 months.
The skin is dark yellow. As a preservative, we use organic tomato sauce and organic olive oil. The dough is compact and has white or ivory color. When cut the cheese is firm and slightly crumbly with a thin rind of slightly darker color of the dough.
Intense floral notes that are perceptible accompanied by scents typical of most plant pasture.
In the mouth it is delicate and elegant, a balanced taste between the strong personality of sheep's milk and the delicacy and finesse of goat's milk. Light spicy note.
Per eleganza e raffinatezza è perfetto con il vino Parrina Rosso Riserva D.O.C ma anche accompagnato da miele e confetture Parrina.
For elegance and sophistication is perfect with a glass of Parrina Rosso Riserva D.O.C but also accompanied by Parrina’s honey and jams.PDFをダウンロード