french cheeses Italy

...Cheese that is part of the so-called "moldy" cheeses - such as the French Brie. It has a soft texture and a white, soft, edible rind.

...Grape variety: 100% Nebbiolo. Winemaking: traditional fermentation with submerged cap maceration for about 21 days. Aging: 36 months in small French oak barrels. Color: intense garnet red. Aroma: intense and complex, with hints of small berries and notes of sweet spices. Taste: dry and full-bodied, harmonious with good persistence. Alcohol content: ±14% Food pairing: a refined wine suitable for red meat dishes, especially braised and roasted meats, aged cheeses, and elaborate dishes based on fondue and truffles. Serve at a temperature of about 18°C.

... its youth and freshness, featuring notes of Mediterranean scrub, myrtle, and sour cherry, complemented by a range of minerality. On the palate, it stands out for its good freshness and fine, flavorful tannins. It is distinguished by its versatility, pairing well with both savory appetizers and red meats, perhaps enhanced by the aromas of Mediterranean herbs. It is also excellent with semi-aged cheeses.

... Park, it produces and sells cheeses and dairy products derived from its livestock, as well as various products like kids, jams, eggs, and everything else the farm can offer... to ensure healthy and genuine nutrition. For those who wish to spend a day on the farm, educational activities are organized.