At the end of the ageing process, the rind turns a vibrant purple. Holes are pierced in the upper part of the rind to allow the Enantio wine to penetrate inside creating violet veins in the cheese and a flavour reminiscent of wine on the palate. The taste is bold and aromatic. The recognisable aroma is characteristic of the wine in which it is soaked.
This cheese has an unmistakable flavour because it is made from the milk of cows grazing in the open air on high-altitude meadows rich in the precious high-mountain plants of Monte Baldo, known as the "Garden of Europe" due to the variety of its flora.
Pride, tradition and unmistakable flavours
Semi-aged cheese. Compact but deliciously soft texture with visible, scattered eyes. Infiltration of wine into the cheese during ageing by soaking.
Alpine pasture milk, salt and rennet. Aged in Enantio red wine. No additives or preservatives.
Available for cutting at the deli counter.
Black banana bread.