Casec – Cow milk cheese
from Producer Azienda Agricola Fontegranne
How “I am” produced: from raw whole cow’s milk. I am prepared using veal rennet and covered in chestnut leaves immediately after production.
How “I look” on the outside: I have a square shape of 20 cm with irregular rind with crinkles and hollows on the side, covered in chestnut leaves, varying from straight to concave.
How “I look” on the inside: smooth porcelain white paste, with leakage on the part next to the rind, with small irregularly diffused holes.
How “I smell”: delicate aromas of cream and milk, hints of grass, humus and fungus.
How “I taste”: I am sweet initially, then slightly acidic with balanced flavour. The aromas of humus accompany the tasting from beginning to end.
When “I am” born: 60 days
How “I should” be served: in slices
With what “I get on well”: rosehip jam, citrus marmalade in general. Acacia honey. Pink apple.
“My” favourite wine: soft white, with overripe and aromatic grapes.
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