Goat’s milk Caprino treated with Traminer wine

One of the most interesting and award winning Italian cheeses; a drunken cheese made with goat’s milk coming from the North of Italy, treated with organic Traminer grapes from Trentino Alto Adige: it reveals a delicate and scented aroma …

Drunken cheeses were inspired by the custom, born centuries ago, of hiding
cheese in fermenting grape marc to conceal it from
plunderers during wars or from the land owner during
the official tally of goods at the end of the year with the farmers.

Moreover, in some ancient manuscripts written by Giovanni Barpo http://www.treccani.it/enciclopedia/giovanni-battista-barpo_(Dizionario-Biografico)/, a clerk from Belluno town (north of Italy), there already are references to cheese treated with grape marc on the surface in order to obtain a better preservation of the whole wheel. Grape marc coming from red wine in fact is rich in tannin, a natural preservative.

Today, with the current production
process, the cheese wheel is steeped in grape
marc for 10-15 days, then it is dried and after a brief maturation period in vacuum-packing it is ready for tasting.

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Description

INGREDIENTS

goat's MILK, salt, rennet, residues of grape marc of Traminer wine on the rind (5%)

ALLERGENS

MILK

THE MILK

Area di Produzione: North of Italy
Tipologia: goat
Trattamento: pasturised

FEATURES

Crosta: wrinkled, dark brown in colour, with evident residues of grape marc on the surface
Pasta: ivory in colour, compact and friable
Profumo: intense and aromatic due to the grape marc and the Traminer wine, with a delicate goat scent
Sapore: sweet, balanced in salt, with a very slight note of acidity and a delicate umami scent
Stagionatura: 6-12 months

TASTINGS & OTHER NOTES

The first sweet note recalls mixed fruits and anticipates other vegetal tones, the paste pleasantly melts and the final result is of great persistence in taste and very harmonious on the whole

PRIZES

Italian Cheese Awards 2018: miglior formaggio aromatizzato
World Cheese Awards 2017/2018: MEDAGLIA D'ORO, formaggio caprino con additivi
Italian Cheese Awards 2017: miglior formaggio aromatizzato
Italian Cheese Awards 2017: PRIMO PREMIO
World Cheese Awards 2017: MEDAGLIA D'ORO
Global Cheese Awards 2017: HIGHLY COMMENDED, Cheese 100% goat's milk
All'ombra della Madonnina 2017: QUALITA' SUPERIORE, formaggi affinati elaborati e/o con stagionatura superiore ai 45 giorni
Stupore ed emozione 2016: 1° CLASSIFICATO, formaggi affinati
World Cheese Awards 2016: SUPER GOLD
Caseus Veneti 2016: MEDAGLIA D'ORO, formaggi ubriacati
Global Cheese Awards 2015: MEDAGLIA D'ORO, Goats milk cheese with additives
World Cheese Awards 2015: MEDAGLIA D'ORO
International Cheese awards 2014: MEDAGLIA D'ARGENTO
Global Cheese Awards 2014: MEDAGLIA D'ORO, Goats milk cheese with additives
Caseus Veneti 2014: MEDAGLIA D'ORO
Caseus Veneti 2012: MEDAGLIA D'ORO
Concorso nazionale formaggi d'autore 2010: GROLLA D'ORO, formaggi elaborati
Caseus Veneti 2010: MEDAGLIA D'ORO, formaggio affinato nelle vinacce
Concorso nazionale formaggi d'autore 2009: GROLLA D'ORO, formaggi elaborati
Caseus Veneti 2009: MEDAGLIA D'ARGENTO, formaggio affinato nelle vinacce
Olimpiadi del formaggio di montagna 2009: MEDAGLIA D'ARGENTO, formaggi semiduri con additivi ed aromatizzati

RECIPES

Grated on Risotto, base for a Mornay smooth creamy sauce, melted in Polenta, served as a table cheese

WINES & CO.

White medium and full bodied dry wines, or sweet white wines; excellent paired with Passito wines such as Refrontolo passito and Amarone

NUTRITIONAL VALUES

chemical characteristics and average nutritional values per 100g of product

ENERGY (Kcal)
ENERGY (KJ)
Total FATS (g)
of which saturated fatty acids (g) </ div>
403
1671
32
23
CARBOHYDRATES (g) </ div>
of which sugars (g) </ div>
PROTEIN (g)
SALT (g)
1.9
0
27
1.9

TECHNICAL FEATURES

weight (Kg)
diameter (cm)
height (cm)
package
7
30
7
Vacuum-packed
storage temp. (°C)
shelf life (days)
pieces/box
+4
180
1