Lombardy

Roccolo Valtaleggio

Weight: 350

Maturation: At least 6 months

Cheese Type: Uncooked, Pressed cheese

Result of a pure Italian family recipe handed down for over twenty years by the Casa Arrigoni. Its cylindrical shape and brown sides pay tribute to the region, inspired by a typical ancient building of the valley called the ‘roccoli’.

It is a unique cheese produced with milk from local Bruna Alpina cows. The cheese is brined with salt water and then matured on pine boards for six months in natural caves in Lombardy. Roccolino has a round, earthy flavour with notes of forest mushrooms due to the humid climate of the natural caves. Directly under the rind, the cheese becomes softer, creamier and slightly more golden than the drier, more flaky white center.

Roccolo Valtaleggio, the classic! Stunning with its unique split personality: white and crumbly in the middle, with a slightly acidic and milky edge; creamy and amber just under its rind with a buttery and aromatic flavour. Delizioso!

Wine Pairing:

Red wines (Cotes de Beaune, Beaujolais)
White wines (Chardonnay, Gewurztraminer)

Thermized
Cow
Cut
Suitable for Pregnant

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