Brescianella acquavite

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
Dimensions
15 x 5 cm base, h. 2-3 cm
Producers
dairies in the provinces of Brescia and Cremona
Codice forma
n.d.
Codice tagliato
n.d.

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