Cacio Nocello cheese, Italian Mix cheese made in Marche
Characteristics of the cheese: Cheese is obtained through the working of a mixture of whole pasteurised cow and sheep milk and is produced from July to December. Look of the cheese: a rounded waist bulge, slightly deformed following maturation in the walnut leaves.
Size: the diameter varies from 14-16 cm and the height of the waist bulge varies from 5-7 cm. Weight: varies from 1-1.1 kg. Rind: thin, cleaned off by the walnut leaves. The mould gives it a dark ivory colour with brown marks. Colour of the cheese: white but usually described as ochre
Consistency of the cheese: tends to be compact and very crumbly. Minimum length of maturation: 3 months and then a further 60 days wrapped in the walnut leaves. Flavour: full flavoured, very aromatic with the smell of recently matured walnuts. Use/consumer information: To best appreciate the traditional taste and authentic flavours, the cheese should be served at room temperature, after having cleaned the walnut leaves from the rind. It should be stored at a temperature of between 4 and 8 degrees C. The Cacio Nocello della Valmetauro is a very aromatic, crumbly cheese with a flavour that is like no other. It is ideal for adding flavour to many different dishes, or to eat alone with a little mountain bread. Excellent if combined with jams or acacia honey.
This cheese is much appreciated by gourmets when served with Colonnata lard. It should be accompanied by a smooth, fairly fresh and consistent wine, such as the Verdicchio dei Castelli di Jesi D.O.C., or by a well-structured, fairly tannic, smooth, slightly acidic red wine, such as the Rosato del Salento I.G.T., the Rosa di Montacuto I.G.T., the Barbera D.O.C., or the Rosso di Montalcino D.O.C. NUTRITIONAL INFORMATION: Product Energy Protein Carbohydrate Fat Calcium* Cacio Nocello della Valmetauro 448 kcal/1857 kJ 25.6 g 0.9 g 38 g 650 mg Average values per 100 g STORAGE Temperature Best before 4-8 degrees