BARRIQUE CHEESES

This artisanal type cheese which is aged in “Barrique” (or barrels) covered in freshly cut hay from the Veneto mountains. The result is an incredible cheese which literally reflects the scents of grasses, herbs and wild flowers which it has absorbed during the maturing process. This cheese is more often made with cow’s milk, sometimes with sheep’s milk depending on the availability of the latter

Pasteurised cow's milk cheese matured in barrels with special selection of black pepper. The rind is wrinkly and covered with black pepper. The straw-coloured paste is compact and lightly dotted with small holes.The special seasoning in cask allows the cheese to capture the smell and taste of black pepper: Match: Pinot Grigio; Cabernet Franc.

Semi-hard, spun paste made with pasteurised cow's milk. The rind is thin and smooth, violet colour. The straw-coloured paste is homogeneous with some slight holes and or slight peeling.

Pasteurised cow's milk cheese matured in oak casks with aromatic herbs and spices. Straw-coloured and moss green rind. Straw-coloured, wihite paste with slight blue. Awarded with the Gold Medal Caseus Veneti 2005 and th Gold Metal Agrifood Verona 2007.