This Aromatic aged in walnut leaves by Corrado Benedetti is based on a Cimbro and is a genuine and healthy cheese, very fragrant and particularly aromatic. After a maturation period that should not exceed 60 days, the aging, lasting about two months, takes place in barrels, where the forms are layered, alternating them with walnut leaves. The method has ancient origins: the rich tannin content of the walnut leaves contributes to the preservation of the cheese, simultaneously giving it its unmistakable aroma. The history of the Cimbro dates back to around the year 1300, named after the people of the Cimbri, who at that time had settled in Lessinia. Mostly shepherds and farmers, woodcutters, and simple sheep breeders: among the meadows and rocks of the mountain range, they found their promised land. With them begins the production of this cheese, which has remained in the Veronese tradition.
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This Aromatic aged in walnut leaves by Corrado Benedetti is based on a Cimbro and is a genuine and healthy cheese, very fragrant and particularly aromatic. After a maturation period that should not exceed 60 days, the aging, lasting about two months, takes place in barrels, where the forms are layered, alternating them with walnut leaves. The method has ancient origins: the rich tannin content of the walnut leaves contributes to the preservation of the cheese, simultaneously giving it its unmistakable aroma. The history of the Cimbro dates back to around the year 1300, named after the people of the Cimbri, who at that time had settled in Lessinia. Mostly shepherds and farmers, woodcutters, and simple sheep breeders: among the meadows and rocks of the mountain range, they found their promised land. With them begins the production of this cheese, which has remained in the Veronese tradition.
