It starts with a cheese matured for 3-8 months from raw cow's milk. After maturation, the cheese is aged in red pomace from typical Valpolicella grapes. After this stage, 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 takes on a very intense and peculiar aroma, typical.
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It starts with a cheese matured for 3-8 months from raw cow's milk. After maturation, the cheese is aged in red pomace from typical Valpolicella grapes. After this stage, 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 takes on a very intense and peculiar aroma, typical.
