Paglietta alle Viole
¥ 2,250 ¥ 2,430 incl. tax
This cheese is made in Cuneo district of Piemonte, at the foot of Italian Alps and is a rare cheese certified as a state traditional food (PAT). The main ingredient is milk, but it is made by adding also goat and sheep milk. Since straw is used to dry the dough, the inside of the aging chamber is kept at high humidity by the moisture absorbed by the straw, and white mold develops on the dough in about 10 to 20 days. After that, dried flowers of violets and herbs are added on the skin. The composition changes depending on the season when it is collected by hand, and it is still made one by one by hand using the old manufacturing method. The content is yellowish white, softens as it ages, and the addition of hazelnut and mushroom flavors enhances the aftertaste. It has a unique slimy texture and a simple taste.
Average nutritional values per 100 g
Mixing milk from different animals is very common in mountainous areas to supplement the yield, or to soften the particular smell of sheep or goat milk. This method gives a variation in ingredients, nutrients, taste and aroma – resulting in new types of cheese.
Soft ripened cheeses are produced by adding and growing white mold on the cheese surface. The enzyme produced by the mold breaks down the protein from the outside to the inside, giving it a soft, creamy taste.
In this mountainous region, traditionally long-term aged cheese and mountain cheese mixed with cow, sheep and goat milk are eaten. There are also cheeses flavored with truffles (a specialty of Piedmont) as well as herbs and flowers from the mountains. As the king of wine Barolo is also produced in this area, a rarity such as the Piemontese Castelmagno goes well with heavy red wine.
The vivid color of the violet flowers makes this cheese not only delicious to eat, but also nice to look at. You can enjoy it as it is or bake it in a zucchini and ham roll.
¥ 900 incl. tax