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Made with raw sheep's milk from local pastures. The rind varies in color, from straw yellow to dark hazelnut depending on the seasoning, the paste is ivory in color.
Cheese with an evolved aroma: hay, dried fruit, stable and melted butter. Slightly savoury with a sweet tendency and an acidic vein that helps to maintain the sensation of freshness in this cheese.
Cadetto di Montébore
€12.50
Made with raw sheep's milk from local pastures. The rind varies in color, from straw yellow to dark hazelnut depending on the seasoning, the paste is ivory in color.
Cheese with an evolved aroma: hay, dried fruit, stable and melted butter. Slightly savoury with a sweet tendency and an acidic vein that helps to maintain the sensation of freshness in this cheese.
INGREDIENTS: raw sheep's milk, natural calf rennet, lactic ferments, salt.
Uses and pairings: perfect with chestnut honey and caramelized figs. It pairs well with wines such as Timorasso, Arneis, Barbera, Croatina and light and floral beers.
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.
Data sheet
- Production italian region
- Piemonte
- Type of milk
- Sheep milk
- Milk processing
- Raw milk
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