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