Ciock Al Vino Rosa

Ciock Al Vino Rosa

A cheese of semi-hard consistency, smooth texture, with small eye formation and which has been cured in grape must for 10 days. This practice is inspired by the centuries-old custom of hiding cheeses in fermenting "grape must" to conceal them from raiders in time of war, or from the master's accounting ledger.
These cheeses are made from cow's milk and/or goat's milk and will be cured with the "must" from a variety of wines. All milk is produced exclusively by cows or goats that graze on the fertile foothills of the Provinces of Belluno and Treviso.

Milk production area Alpine foothills
Ingredients milk, rennet, salt, traces of red grape marc attached to rind
PACK - 1 x 6.8 kg