Producer: Caseificio Zani - Brescia
Appearance: White mould attempts - cream-white dough
Smell: white mushrooms
Taste and aroma: mawkishly - sourly - straw aromas
Consistency and structure: creamy - softy
Maturation: approx. 15 days in the climatic chamber
Tip: Paper-thin cut, he is an ideal companion on Brettljausen and wild court plates. A confidential tip is " Venison Raw Ham carpaccio" with different sauces or Pesto.
Soft Cheese bovine raw milk, Appearance: pink-red to coral-red bark; Smell: fruity - spicy; Taste and aroma: sweetly - salty - creamy; Consistency and structure: softy - creamy; Maturation: approx. 30 days
Gorgonzola dolce D.o.p. Extra - 1/8 da 1,5 kg
Blue cheese bovine milk, Appearance: cylinder form covered in cocoa beans, Aroma: intense - chocolate, Flavour: toasted - leather, Consistency: very soft and creamy, Maturation: 2-3 months in the refining cell.
Craft high-class ham with juniper crust, cooked, lightly smoked with aromatic juniper taste. Very well suitably as an hors-d'oeuvre or main food.