It starts with a cheese aged 3-8 months from raw cow's milk. After aging, the cheese is aged in red pomace from typical Valpolicella grapes. After this step, the cheese is vacuum packed to complete the aging for a period ranging from 2 to 8 months. The rind takes on the purplish color of the pomace and must. The color of the paste remains unchanged, but it takes on a very intense and peculiar aroma, typical.
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It starts with a cheese aged 3-8 months from raw cow's milk. After aging, the cheese is aged in red pomace from typical Valpolicella grapes. After this step, the cheese is vacuum packed to complete the aging for a period ranging from 2 to 8 months. The rind takes on the purplish color of the pomace and must. The color of the paste remains unchanged, but it takes on a very intense and peculiar aroma, typical.
