Formaggio Brescianella all’acquavite
Brescianella is a soft, washed-rind cheese traditionally produced in Lombardy (in the Brescia area).
The aging process can last for more than six months, giving the cheese an extremely melting texture. The process of constantly washing and scrubbing the rind during the aging process is very important.
This process reveals unexpected flavors for a cheese made with pasteurized lowland milk, qualities that a shorter aging period would not fully enhance.
Characteristics
Region
Milk Origin
Appearance
Pale straw-yellow, very soft and melting. The crust is covered with wheat bran.
Taste
Strong, persistent, with an intense aroma of brandy
Pairings
Full-bodied, aged red wines, grappas and brandies. White watermelon mustard. Marsala jelly. Ferrarese bread.
Technical specifications
| Milk Types | Cow |
|---|---|
| Milk | cow's milk, pasteurized milk, whole milk |
| Processing | artisanal |
| Cheese paste | raw, unpressed |
| Salting | dry |
| Seasoning | 30 days |
| Production | all year round |
| Fat | 50% Mgss |
| Weight | 2-0, 3 kg |
| Dimensions | 15×5 cm base, 2-3 cm h |
| Producers | dairies in the provinces of Brescia and Cremona |
| Whole Cheese Code | 1501021 |
