Conciato al pepe

Conciato al pepe

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🧀 Hard cheese aged in barrique with black pepper

KIND OF MILK: Pasteurized cow
MATURATION: Min. 5 months

250g pack

Antonio Carpenedo is fascinated by spices, their aromas and their origins. This small seed contained in a red berry is native to southern India and grown in tropical areas.

The fresh cheese is properly seasoned and at the perfect moment it is sealed in oak barrels with a mix of pepper that remains jealously guarded. The barrels thus filled follow a precise rotation program to allow a perfect transformation and transfer of flavors.

VIEW: Cylindrical in shape, slightly irregular, the rind is dark in color and rough in appearance given by the massive presence of chopped pepper. In the paste it has a straw yellow color and slightly eyes.

TOUCH: Very particular to the touch in the crust due to the presence of chopped pepper. The paste is semi-hard and has a compact consistency. Excellent flake predisposition.

SMELL: The unmistakable aroma of pepper evokes the distant bazaars of India with a mix of scents of wood, flowers and a very light lemon. In paste all wrapped in the intense aroma of hot milk and butter.

WANT: In a gentle explosion of pepper. Piperine, a substance that gives pepper the spicy flavor, pleasantly balanced by the properties of the cheese with the notes of milk and butter. Splendid element for a refined and pure cuisine with a barrique red wine, of good structure or young with a strong character.

As a pairing ti we recommend our barrique reds: 



Ingrediants: Pasteurized cow's MILK, lactic ferments, salt, kid rennet paste. crusted black pepper (min. 2%). 

Storage temperature: 4-6 ° C 

AVERAGE VALUES PER 100 g: Energia / Energy 1952 KJ / 471 Kcal, Fats 40 g of which saturated 28.72 g, Carbohydrates 0.16 g - of which sugars 0 g, Proteins 27.6 g, Salt 1.8 g.

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