Matured for 18 months it has a mild flavour with a smell of milk and fresh fruits. This is perfect eating cheese.
At 22 months it is soluble, crumbly and grainy with the right balance between mildness and tastiness, great eating and cooking.
30 months it is then the richest in nutritional elements and is particularly crumbly and grainy. The taste is prominent with spicy and nutty notes.
At this point is is great with honey and fruit on a platter and for cooking to boost flavour.
We were lucky enough to buy some 36 months and have savoured it all around our Italian travels.
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