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The production of Latteria Perenzin's Millefoglie al Marzemino Cheese is characterized by the use of special lactic cultures and aging at specific temperatures, so that “layers” form in the paste, allowing the Marzemino wine to penetrate the cheese more effectively. Millefoglie al Marzemino Cheese is aged for 4 to 10 months and made with thermized cow's milk. The rind is almost smooth and burgundy-purple, while the paste is ivory-colored, marked by burgundy veins caused by the wine, compact and slightly cracked. Its aroma is intense, with notes of Marzemino wine, fruity and vinous; its flavor is sweet and savory, with the wine's aroma blending harmoniously with the sweetness of the paste without affecting the cheese's spicy note. What makes this cheese particularly interesting is the alternation of sweet and spicy notes with a distinct vinous character. The result is a modern reinterpretation of the classic wine-washed cheeses typical of the Veneto region.
Price including VAT
The production of Latteria Perenzin's Millefoglie al Marzemino Cheese is characterized by the use of special lactic cultures and aging at specific temperatures, so that “layers” form in the paste, allowing the Marzemino wine to penetrate the cheese more effectively. Millefoglie al Marzemino Cheese is aged for 4 to 10 months and made with thermized cow's milk. The rind is almost smooth and burgundy-purple, while the paste is ivory-colored, marked by burgundy veins caused by the wine, compact and slightly cracked. Its aroma is intense, with notes of Marzemino wine, fruity and vinous; its flavor is sweet and savory, with the wine's aroma blending harmoniously with the sweetness of the paste without affecting the cheese's spicy note. What makes this cheese particularly interesting is the alternation of sweet and spicy notes with a distinct vinous character. The result is a modern reinterpretation of the classic wine-washed cheeses typical of the Veneto region.
