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Semiaged Cimonino


Despite its similarity with the so-called ‘caprini’ made with cow’s milk (Italian legislation curiously permits a cow’s milk cheese to be called ‘goat’s cheese’ caprini…), this cheese is distinguished by the production methods and the careful ripening period which makes it stand out from the former.   When ripened for several weeks, or even more, it develops a range of interesting aromas thanks to the presence of moulds and noble yeasts present in the ripening cellars.

Organoleptic characteristics
Aspect and texture: white, soft but fairly firm paste. Yellow rind or, if ripened, dark greyish –pink with melting inner paste.
Taste: Fresh, slightly acidic with traces of yeast and cellar due to the ripening period
Serving suggestions: Fruity white wines, lagers. Marmalade, marrow and ginger preserve. Fresh fruit, walnut or raisin bread.
Technical characteristics
Milk: skimmed, pasteurised, cow’s milk
Production method: artisan and industrial
Paste: uncooked, not pressed
Salting: dry
Ripening: at least 7 days
Production period: annual
Fats: 25 % F-Dm
Weight: 200-300 gr
Size: 2-3 cm diameter, h. 10-12 cm
Producers: dairies from the Lecco area