Cheese Room
Castel Formaggio Medievale
Code: VAL-30650
Raw material:
Raw cow's milk, collected on the Alpine foothills of Treviso and Belluno area. The milk is left to acidulate for 24 hours in an ambient temperature before the processing
Shape & Texture:
The shape is round and the rind is thin and wrinkle. The color of the rind is orangey. The paste is straw-ivory and crumbly. Sometimes a blue vein across the paste gives a natural color to the paste
Taste:
The taste is long, round with hints of fruits and crust of bread. The aftertaste is long, buttery with hints of blue and stone
Curiosity:
The Castel belongs to the family of the Formaggio Medievale, a fimily consisting of two more cheeses, the Castellino and the Caciotta Castellina. It is a free interpretation of how cheese was made in the middle ages
Region:
Veneto, Italy
Ageing:
Half-matured (1-6 months)
Weight:
About 2 kg
