Testun al Barolo

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There are many factors that influence the flavor of Testun al Barolo cheese. Learn more about this fabulous cheese and you'll know how to select the best Testun al Barolo when making your purchase.

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The Testun al Barolo cheese is an exclusive and very original interpretation of an ancient recipe from the Italian mountain cheese. This cheese comes from Mondovi, in the province of Cuneo, in the Piemonte region in Western North Italy. In the local dialect, "Testune" means "stubborn," and "Barolo" refers to the grapes with which it is covered.

The milk used to make Testun al Barolo comes from animals that freely graze in the flower-filled mountains at an altitude of 2,000 meters. It is a challenging cheese to produce, with approximately 5 months of maturation in wineries and an additional month of maceration with grapes. However, the benefits are truly worth it.

The final product is a somewhat crumbly cheese with a straw yellow interior and a dark exterior covered with pressed grapes of the Nebbiolo variety, the same grapes used to make Barolo wine. The milk used to make this cheese can be pure sheep's milk or goat's milk, with an occasional addition of cow's milk. Depending on the season and the sheep's and goats' food (pastures), the aroma and flavor of this cheese can vary and take on many characteristics, including thyme, chamomile, mint, licorice, or candy.

Testun al Barolo is excellent as a dessert accompanied by a sweet wine or a great white wine. In 1999, it was awarded the first prize for the best "drunken" cheese in Italy by experts in Slow Food.

In conclusion, Testun al Barolo is a unique and exquisite cheese that showcases the flavors of the Piedmont region in Italy. Its production process and use of Barolo grapes make it a true delicacy. Enjoying a piece of Testun al Barolo is like savoring the rich history and culinary traditions of the Italian mountains.

✓ Italy