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The product
Cimbretto
Semi-hard cheese with basket markings, a traditional specialty of Verona area
Code:
30415
Country of origin:
Italy - Veneto
Type of Milk:
Cow's milk
Weight:
2,5 kg approx
Minimum order:
1 piece
| Description | Semicooked cheese aged 6 months made with pasteurized cow's milk and with kid rennet; it looks like a Pecorino cheese |
|---|---|
| Appearance | It shows the basket markings on the straw yellow rind; the paste is semihard with scattered eyes |
| Taste | Mild, with notes of cellar, roasted fruits and fermented fruits |
| Maturing | at least 180 days |
| Curiosity | An original cheese that at first glance reminds you of pecorino, but is actually made from 100% cow's milk. It is an unusual cheese compared to classic Venetian products, but very common in the Verona area: definitely worth trying! |
| Our selection | The Dalla Valentina dairy, located on the foot of the Lessinia Natural Park in northern Verona, processes milk from about twenty local farms throughout the year, managing the daily milk collection round. From June to September, it also produces alpine cheeses with milk collected from 10 mountain dairies located between 1,300 and 1,600 metres above sea level, giving rise to the '10 Malghe' project |
| Ingredients | Cow's MILK, salt, kid rennet, lactic ferments. Treated in crust with preservative natamicina E235 |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| Weight | 2,5 kg approx |
| Packaging | Unpackaged |
| Storage Conditions (unpacked products) | Store at +0 °C/ +4 °C |
| Instructions for use | Rind not edible |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1971 kJ / 476 kcal Fat: 40 g of which saturates: 29 g Carbohydrate: 1,9 g of which sugars: 0 g Protein: 27 g Salt: 1,8 g Typical value per 100 g |
The producer
Caseificio Dalla Valentina - Velo Veronese (VR) - Veneto
Why we chose them
The history of Caseificio Dalla Valentina began in the 1920s, when great-grandfather Domenico and his son Achille started producing cheese. Over
the years, they decided to increase production, and so Caseificio Achille was founded in 1957. In the 2000s, with the arrival of the third generation
led by brothers Franco and Ezio, the dairy was modernised and took on its current appearance. Today, Caseificio Dalla Valentina, the current name
of the company, processes milk from around twenty local farms all year round, managing the daily milk collection round. From June to September,
with the summer project "10 Malghe", it also processes milk collected from 10 mountain dairies located between 1,300 and 1,600 metres above sea
level in the heart of the Lessinia Park: a collection of summer cheeses produced with thermised milk that enhances the great tradition of mountain
dairies and pastures located in Lessinia.
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