Testun Ciuc al Barolo
Testun Ciuc means "stubborn drunk guy" in Piemonte's dialect. It comes from the wine flavoring of the hardest cheese in the region. After letting it sit in a natural tuff cave for 140 days, it is placed in the Nebbiolo pomace used in Barolo and then sprinkled with Barolo wine and aged for about a month. The skin is dark purple to violet, and the fabric is a gentle cream color. The taste has a good balance of sweetness and richness, with the aroma of Barolo, and the aged aroma peculiar to wine is a gem that blends well with slowly aged cheese. It is packaged with the grape residue on the skin, but please take it over before eating.
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.
Cheeses are classified into soft, semi-hard, and hard cheeses depending on their water content. Semi-hard cheeses aging varies between one to six months, a process giving them a slightly hard and mild flavor. As these types of cheese melt easily when heated, they are very well suited for everyday use such as a panini ingredient or grated cheese in cooking.
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.
Use it to finish up your risotto with red wine such as Barolo or Amarone or enjoy it alone, accompanied by the great Barolo wine.
¥ 900 incl. tax