Formaggio Misto Stagionato in Foglie di Noci

Formaggio Misto Stagionato in Foglie di Noci is a unique product, with a fresh and intense flavor, characterized by the aroma of the walnut leaves that envelop it during the maturation. After an initial maturation of about a month, the forms are selected and left to mature for a further 30 days between layers of freshly picked walnut leaves. This traditional method activates the natural fermentation and enzymatic processes, giving the cheese a distinctive flavor and a complex aromatic profile, with vegetal notes and a slight bitterness typical of the walnut leaves.

Milk: Mixed cow and sheep.

Organoleptic Characteristics

• Appearance: Thin and irregular crust, with traces of walnut leaves that decorate it. Compact and uniform paste, light straw color.
• Aroma: Intense and aromatic, with herbaceous notes and a characteristic hint of walnut leaves that enriches the olfactory bouquet.
• Flavor: Fresh and strong, balanced between sweetness and light bitter notes that derive from the seasoning in walnut leaves.
• Texture: Compact and slightly crumbly, which softens on the palate, offering a rich and enveloping texture.

Diameter of the wheel: 13 cm.

Recommended Pairings

• Honey: Honeydew Honey

The robust and slightly resinous honeydew honey balances the bitter notes of the walnut leaves and adds a sweet and persistent contrast that enhances the intensity of the cheese.

• Pearls: White Dressing and Truffle Pearls

The white dressing and truffle pearls add a touch of elegance to the cheese, emphasizing the complex aromatic profile and providing a light truffle note that pairs perfectly with the walnut leaves.

• Compote: Fig and "Balsamic Vinegar of Modena PGI" Compote

The fig compote with balsamic vinegar balances the vegetal notes of the cheese with a delicate sweetness and a light acidity, creating a harmonious and refined pairing.

• Gelatin: White Dressing and Truffle Gelatin

This jelly, with its rich aromatic profile, intensifies the complexity of the cheese and enriches the taste experience with a hint of truffle.

• Cream: Cream with "Aceto Balsamico di Modena PGI" and Truffle

The cream with balsamic vinegar and truffle offers a balsamic and earthy note that enriches the aromatic profile of the cheese, giving depth to the flavor of the walnut leaves.

• Purissima: Pears

The sweet and delicate pear purissima integrates perfectly with the bitter and vegetal notes of the cheese, adding a natural freshness.

• Traditional: Borettane Onions with White Dressing

The Borettane onions offer a sweet and sour contrast that complements the complexity of the cheese, enhancing its herbaceous notes and the scent of the walnut leaves.

Beer: It pairs perfectly with an amber beer or a Belgian Dubbel, whose complex notes accompany the intensity of the cheese.

Wines: Ideal with a structured white wine such as a Chardonnay or a Greco di Tufo, or a light red such as a Pinot Noir, which enhance the aromatic nuances of the walnut leaves.

Bread: Perfect with rye bread or walnut bread, which emphasize the vegetal and bitter notes of the cheese.

Other Pairings: Excellent on a cutting board with seasoned cured meats, or accompanied by dried fruit such as walnuts and hazelnuts, to enhance the aromatic and enveloping characteristics of the cheese.

Recommended Knife: A serrated knife is recommended for crumbly cheeses, for a clean cut that maintains the compact structure.