| Testun Ciuc Al Mosto Di Dolcetto E Nebbiolo |
 Hailing from the Piedmont region, home to many famous Italian Wines, Testun Ciuc belongs to a long tradition of aging large wheels of cheese in the sediment left over from wine making. This Testun is made only from raw cow's milk. Once prepared, the wheels of cheese are ripened for about 140 days and then moved into wooden barrels full of the must of local types such as Dolcetto, Nebbiolo or Barolo. There, they are aged for one more month and in this period the typical rind full of deep purple stains appears, while the tangy cheese paste achieves a rich and fruity flavor. Now the Testun Ciuc cheese is ready to be eaten. Organoleptic properties Aspect and texture: hard, yellow paste with tiny or no holes Taste: intense, grapey and savory Serving suggestions Full bodied northern Italian red wines like Nebbiolo or Barolo Ingredients Raw cow's milk, culture, rennet, salt, nebbiolo must Price: 12.49 |