Baronerosso al Barbera d'Asti

Baronerosso al Barbera d'Asti

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🧀 White, semi-hard, slightly crumbly cheese aged in Barbera grapes and "Barbera d'Asti DOCG" wine

KIND OF MILK: Pasteurized goat cheese
MATURATION: Min. 5 months

250g pack

The noble art of getting cheese drunk could not remain indifferent to goat's milk and its extraordinary taste. Antonio Carpenedo has selected this goat base to make a unique cheese and Barbera, thus paying homage to another region, Piedmont. As proof of his wisdom and quality, in November 2014 Antonio Carpenedo received the silver medal at the World Cheese Awards in his category for the Baronerosso® di Capra and first of the Italians competing. A recognition of the passion and love for pursuing excellence and quality.

VIEW: The harmonious appearance is striking. The gentle curves of the sides and the basket weave stand out in the ruby red color. The pomace of Barbera stands out on the rind and the paste is uniform, perfect, of a bright white.

TOUCH: The consistency is semi-hard, with unique characteristics due to the changing properties of the paste under the effect of the Barbera wine.

SMELL: Intense and rich on the nose, it is at the same time concentrated and harmonious: flowers and young fruits gradually give way to the typical notes of goat's milk, balanced by the UBRIACO® method. Notes of hay and spices.

WANT: In the mouth, a refined elegance of dark fruit stands out, enveloping the pronounced character of goat's milk. Mineral hints. The aftertaste is persistent and pleasant. Without a doubt a meditation cheese, to be enjoyed with Barbera or Rosso di Burgundy.

🥈 World Cheese Awards 2014 silver medal 

 Ingrediants: Pasteurized goat's MILK, salt, rennet. Grapes Barbera (min. 0.1%) and "Barbera d'Asti DOCG" wine (min. 0.1%) in rind

AVERAGE VALUES PER 100 g: Energy KJ 1418 / Kcal 341, Fat 27 g of which saturated 19.2 g, Fat on S.S. min 42%, Carbohydrates 0.42 g of which sugars 0 g, Proteins 24.2 g, Salt 2.3 g.

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