Cimonino semistagionato

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
Dimensions
2-3 cm diameter, h. 10-12 cm
Producers
dairies from the Lecco area
Codice forma
n.d.
Codice tagliato
n.d.

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