Maturation: At least 5 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 centre.
Roccolino del Mediterraneo, dipped in olive oil and rosemary leaves offers a wander through the Lombardy pastures to the coasts of the Mediterranean Sea. Delizioso!
White wines (Pinot Gris, Riesling)
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Cheese Club Team