The production of Millefoglie Cheese with Marzemino from Latteria Perenzin is characterized by the use of particular lactic ferments and a maturing process that takes place at specific temperatures so that "layers" form in the paste, allowing the Marzemino wine to penetrate better into the cheese. The Millefoglie Cheese with Marzemino is aged from 4 to 10 months and is made with thermized cow's milk. The rind is almost smooth, with a bordeaux purple color while the paste is ivory colored marked by bordeaux veins due to the wine, compact and with slight fissuring. Its aroma is intense, of Marzemino wine, fruity and vinous; its taste is sweet and savory where the aroma of the wine harmoniously blends with the sweetness of the paste, without however compromising the spicy note of the cheese. What is particularly interesting about this cheese is precisely the alternation of sweet, spicy, and a pronounced wine note. The result is a modern reinterpretation of the classic drunk cheeses typical of the Veneto region.
Shipping costs £40.16, free over £249.40
Price VAT included
The production of Millefoglie Cheese with Marzemino from Latteria Perenzin is characterized by the use of particular lactic ferments and a maturing process that takes place at specific temperatures so that "layers" form in the paste, allowing the Marzemino wine to penetrate better into the cheese. The Millefoglie Cheese with Marzemino is aged from 4 to 10 months and is made with thermized cow's milk. The rind is almost smooth, with a bordeaux purple color while the paste is ivory colored marked by bordeaux veins due to the wine, compact and with slight fissuring. Its aroma is intense, of Marzemino wine, fruity and vinous; its taste is sweet and savory where the aroma of the wine harmoniously blends with the sweetness of the paste, without however compromising the spicy note of the cheese. What is particularly interesting about this cheese is precisely the alternation of sweet, spicy, and a pronounced wine note. The result is a modern reinterpretation of the classic drunk cheeses typical of the Veneto region.
