Testun al Barolo This Cheese has been aged in BAROLO PIEDMONT WINE.
Its paste is low-fat, semi-hard and pressed.
Testun made with raw sheep milk and small doses of pasteurized cow or goat milk.
This cheese has been seasoned for 140 days in the cellars of tuff on wooden boards. This process allow the cheese to season very slowly with the benefit of the natural microclimate of the wine cellar and the air of our hills. When Testun has reached the perfect seasoning, It is aged under Nebbiolo and Barolo red grape pomace. Testun took scent, color, smell and taste of wine after about a month of seasoning.
The Testun also is aged under juniper ash and walnut leaves.The origin area of the milk and cheese in the south of the province of Cuneo in Monregalese. This city is between the river Tanro and Vermegna. The paste of cheese is solid and compact, which has eyeing small and regular typical of cheeses raw. The Alpine milk gives to cheese a strong flavour, rich aromas of flowers and herbs. The seasoning in grape pomaces enriched this cheese with hints of wine and wine cellars.
As for all the cheeses, it is preferable to take it for a few hours at room-temperature. This cheese is really perfect in combination with full-bodied red wine, figs, pears, nuts, rye bread and Nebbiolo grape jam. In the kitchen goes well with risotto, stuffing ravioli, but also it is good as condiment for dumplings.