Testun al Barolo Ubriaciat
From the Italian Alps, an aged sheep’s milk cheese (with 10% cow’s milk), crusted with the skins, seeds, and stems of Nebbiolo grapes, the varietal used in making Barolo wine. The grape crust is still fresh with the wine’s flavor that gives way to the refined sheep milk cheese. It has a slightly crumbly texture, a wine fragrance and just enough salt to give it balance. Great with spicy cured meats and of course, Barolo wine.
MILK TYPE: Mixed
ORIGIN: Italy
PASTEURIZATION:Â Pasteurized
RENNET: Traditional
