Montano

Origin of raw material: Cavriana, Lombardy, Italy.
Characteristics of the cheese: Compact, firm but soft to the bite, straw-yellow color.
Processing and coagulation: Artisanal milk processing in a vat with the addition of natural rennet. The curd is broken down to the size of a grain of rice to ensure optimal drainage of the whey, then placed in brine and formed into a cylinder.
Salting and aging: Traditional aging on wooden boards for 90 days (3 months) with regular turning and manual brushing of the rind.
Flavor profile: Savory, full-bodied, enveloping, with distinct notes of hay, melted butter, and roasted hazelnuts

Tasting notes: It has a smooth, golden and flawless rind. On the nose, it unfolds rich and comforting aromas of butter, ripe hay and mountain herbs. On the palate, it offers an even, harmonious and full-bodied bite: the initial sweetness of the noble milk fat combines with a balanced, savory flavor and tapers off with a clean, slightly tart aftertaste.
Pairings: An indispensable component of traditional cold cut platters. It harmonizes excellently with rye bread, acacia honey and cured meats. It pairs perfectly with lively or structured red wines.
Serving temperature: 18–20 °C. Remove from the refrigerator at least 30–45 minutes before serving.

Description: Montano, semi-hard cheese, min. 45% fat in dry matter
List of ingredients: Cow's milk, salt, rennet, lactic acid cultures
Nutritional values (per 100 g):
Energy: 382 kcal / 1584 kJ
Fat: 32.0 g (of which saturates: 23.0 g)
Carbohydrates: 0.5 g (of which sugars: 0.5 g)
Protein: 23.0 g
Salt: 1.80 g
Instructions for use, maintenance and storage: Store in the refrigerator at +0 °C to +4 °C.
Manufacturer: Azienda Agricola Manerba Ermes. Via Bosche 34/A - Cavriana (MN) - Italy