Formajo Ciock Al Vino Rosso

Formajo Ciock Al Vino Rosso

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. .. A cow's or goat's milk cheese of semi-hard consistency, uniformly textured or eyed to a limited degree, steeped in grape must for 10 days. Grape residues cling to the characteristically dark rind, which is dried thoroughly before final vacuum packing.

Milk production area Alpine foothills

ingredients milk, rennet, salt, traces of red grape marc attached to rind
rind ridged, dark red in colour, with grape residues clinging to the surface; tinged greyish white when the cheese is well aged
paste straw yellow colour, compact and crumbly aroma redolent of grape marc
flavour bold, with a slightly piquant, cellary taste




technical data
weight - 7 kg
diameter flank - 30cm
height - 7cm
packaging - vacuum
shelf life - 6 months
storage temperature - +4°C
PACK - 7 kg