It starts from a cheese aged 3-8 months from raw cow's milk. After aging, the cheese is refined in red pomace from grapes typical of Valpolicella. After this step, the cheese is vacuum-packaged to complete the aging process 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 acquires a very intense and peculiar aroma, typical.
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It starts from a cheese aged 3-8 months from raw cow's milk. After aging, the cheese is refined in red pomace from grapes typical of Valpolicella. After this step, the cheese is vacuum-packaged to complete the aging process 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 acquires a very intense and peculiar aroma, typical.
