The production of Millefoglie Cheese with Marzemino from Latteria Perenzin is characterized by the use of special lactic cultures and by an aging process carried out at particular temperatures so that "layers" form in the paste, allowing the Marzemino wine to penetrate better into the cheese. Millefoglie Cheese with Marzemino is aged from 4 to 10 months and is produced with thermized cow's milk. The rind is almost smooth, burgundy purple in color, while the paste is ivory colored with burgundy veins due to the wine, compact and with slight cracking. Its aroma is intense, of Marzemino wine, fruity and winey; its flavor is sweet and savory, where the wine aroma blends harmoniously with the sweetness of the paste, without affecting the cheese's spicy note. What is in fact very interesting in this cheese is precisely the alternation of sweet, spicy and a distinct winey note. The result is a modern reinterpretation of the classic drunken cheeses typical of the Veneto region.
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The production of Millefoglie Cheese with Marzemino from Latteria Perenzin is characterized by the use of special lactic cultures and by an aging process carried out at particular temperatures so that "layers" form in the paste, allowing the Marzemino wine to penetrate better into the cheese. Millefoglie Cheese with Marzemino is aged from 4 to 10 months and is produced with thermized cow's milk. The rind is almost smooth, burgundy purple in color, while the paste is ivory colored with burgundy veins due to the wine, compact and with slight cracking. Its aroma is intense, of Marzemino wine, fruity and winey; its flavor is sweet and savory, where the wine aroma blends harmoniously with the sweetness of the paste, without affecting the cheese's spicy note. What is in fact very interesting in this cheese is precisely the alternation of sweet, spicy and a distinct winey note. The result is a modern reinterpretation of the classic drunken cheeses typical of the Veneto region.
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