Formaggio nero della nona 1753

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€18.70

Fatty cooked curd cheese, produced with raw cow's milk. After curdling and salting, the entire form is covered with that characteristic mixture of spices that gives the cheese its black color.

This representative of the Orobie is characterized by a medium maturation and a dark gray crust, imbued with persistent aromas of fir and pepper. While the under-crust is amber and the paste is golden yellow. Internally it is enriched with whole peppercorns.

On the nose it releases a strong spicy aroma with floral, incense and honey hints. The flavor is strong and intense; it brings with it a light bitterish aftertaste that enhances its bucolic characteristics. Finally, the undergrowth aromas and the spicy definition make it a unique taste in the world!

Formaggio nero della nona 1753 - Typical rare cheese

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INGREDIENTS: Raw cow's MILK (produced exclusively in the Scalve Valley), rennet, peppercorns, extra virgin olive oil, squid ink, salt.

Curiosity: The centuries-old Recipe for Nona Black Cheese 1753 was translated from the ancient Scalvino dialect.

Crossing the Scalve Valley, immersed in the Orobie Alps, there is Nona: the highest and most characteristic village. With its 1344 m above sea level, it is precisely the suggestive and mountainous place where the recipe for Nona black cheese has rested for almost 3 centuries.

Raw milk cheeses are the absolute excellence of the dairy world. In this case, the milk is not filtered and is not heat-treated. Raw milk cheeses are therefore extremely rich in vitamins (especially A, C and D) and proteins. Easy to digest and rich in nutritional properties. Furthermore, in terms of organoleptic properties, they are much tastier and particularly aromatic.

The consumption of "raw milk" cheeses by preschool children, pregnant women, the elderly and immunocompromised people should be avoided.

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