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Brescianella acquavite

Product
Brescianella appassito ripened for several days in brandy and subsequently ‘dried off’ in wheat germ. The perfect combination of a delicately flavoured cheese and the biting taste of alcohol.
Brescianella appassito ripened for several days in brandy and subsequently ‘dried off’ in wheat germ. The perfect combination of a delicately flavoured cheese and the biting taste of alcohol.
Organoleptic characteristics
Aspect and texture: very soft and melting, yellow paste. Rind covered with wheat germ
Taste: strong, persistent with an intense aroma of brandy
Serving suggestions: Full bodied, aged, red wines, grappa and brandy. White water melon preserve. Marsala Gelatine. Ferrara bread.
Technical characteristics
Milk: full fat, pasteurised, cow’s milk
Production method: industrial
Paste: uncooked, not pressed
Salting: dry
Ripening: 30 days
Production period: throughout the year
Fats: 50 % F-Dm
Weight: 0.2-0.3 kg
Size: 15 x 5 cm base, h. 2-3 cm
Producers: dairies in the provinces of Brescia and Cremona