/ Our magazine / Mmm what a smell: the 5 cheeses with the best aroma
/ Our magazine / Mmm what a smell: the 5 cheeses with the best aroma
Fragrance of cheese: mmm... what a delightful aroma! It's ranking time, and today we have a truly tasty one for you, both for the palate and the sense of smell: let's discover the five cheeses with the best fragrance.
We literally put our noses into the best cheese selections, and we found out which are the top five, those that really make you say: "Mmm... what a fragrance!". They are different cheeses, each with its own characteristics, such as production area, milk used, aromas, and ingredients that give them the olfactory traits that distinguish them. That said, let's discover them all!
Note: this is not a ranking; they are all equally inviting, tasty, fragrant... worth trying!
The Summer Wind reminds us of the sun, the air, the freshness of the wildflower meadows from the pre-Dolomitic area it comes from, and the skilled hands that produce it as in the past. Just like its name suggests, the Summer Wind is produced only in the summer period in the Dolomite pastures, and is subsequently aged in spring hay rich in flowers and aromatic herbs, where it acquires its fresh and sincere fragrance. In addition to a fragrant aroma, the cheese gains creaminess in its texture while remaining consistent and compact.
The odors of hay are clearly perceptible, blending with the aroma of milk, enhancing the buttery fragrance of the cheese. The Summer Wind is best enjoyed on a platter, paired with noble Italian cured meats, pear jam or a delicate apple mustard, or acacia or chestnut honey, which enhance its floral delicacy and delicious aroma.
The recommended fragrance number 2 is the Bagoss from Bagolino, Mountain Aged 36 months, a typical mountain cheese produced by only 28 small companies in the Bagolino area, in the Brescia mountains. Its appearance already reveals that it is a precious cheese: yellow as gold, a cheese jewel whose texture contains saffron.
Bagoss is made from milk from brown cows, raised in Bagolino and taken to graze in one of the 22 recognized alpine pastures in the Bagolino area; the cows are fed only local hay. The cheese wheels age for 36 months, resulting in a masterpiece with an oily rind, a mature and consistent texture, breaking into flakes ready to be enjoyed. The strong and spicy flavors are guaranteed by the significant aging of this Slow Food Presidia cheese and PAT of the Lombardy region, ensuring the fragrance of cheese with alpine floral tones and the natural preservative, saffron, which adds to the flavor and aroma of this dairy masterpiece.
The fragrance of Bagoss is persistent, penetrating, with the spicy tones of saffron blended with the freshness of grazing and haymaking. The important aging contributes to an intense and slightly spicy flavor.
The Bagoss from Bagolino, Mountain Aged 36 months is perfect to enjoy with rough and warm polenta, ideal for a fusion of simple, enveloping aromas, just like those of traditional cuisine.
Fragrance number 3 stands out for its precious origins: it is produced solely from summer milk from the high mountain pastures on the Lessini mountains, aged for over 18 months: we present the Monte Veronese d'Allevo DOP from malga, a Slow Food Presidia.
This is a cheese to be cut into flakes, which unleashes a truly intoxicating fragrance, rich in aromas of honeys, dried fruits, melted butter, aromatic herbs, and ginger. An exceptional and inviting combination, which on the palate releases unique emotions: creamy and pleasant, with final notes of toasted almonds and sweet spices.
The Monte Veronese d'Allevo DOP / from malga is part of the authentic and genuine flavors of Italy, a true jewel of our dairy reality.
The perfect pairing with the Monte Veronese d’Allevo DOP is achieved with chestnut and dandelion honeys. It is ideal to enjoy on its own as a dessert, to give the right importance to such a unique and special cheese.
Fragrance number 4 is an almost artistic cheese, with tones and aromas that make it comparable to a dessert. We are talking about the Blu Dominik Rum and Cocoa, a soft cheese obtained like sweet Gorgonzola, but with a fundamental difference: during the curd formation, cream is added from the natural skimming of the milk. The result is a final creaminess that brings it very close to pastry cream. The aging process is carried out by soaking in Rum, and at the end, it is sprinkled with unsweetened cocoa powder.
There is no doubt that Blu Dominik is a unique explosion of flavors and fragrances: the idea of a blue cheese enriched with cream, rum, and cocoa is definitely not what one expects from an ordinary cheese.
But Blu Dominik is anything but an ordinary cheese: anyone wanting to impress friends with cheese instead of a spoon dessert can propose Blu Dominik! Guests will be amazed. Try it also on a slice of brioche bread for a truly sensational effect!
The Castelmagno DOP is a noble and precious fragrance for the Italian alpine tradition. Coming from Valgrana in Piedmont, it combines the aromas of cow, sheep, and/or goat milk in varying percentages: the resulting aroma is simply astonishing!
As a DOP cheese, it can only be produced, aged, and packaged in certain municipalities of the province of Cuneo: Castelmagno, Pradleves, and Monterosso Grana, from which the milk used for its production also comes. It is a cheese with an ancient tradition, today awarded and protected with the right DOP recognition for its precious characteristics.
The Castelmagno DOP is ideal for enhancing delicious dishes like potato gnocchi and risottos, but it also pairs well with polenta or can be enjoyed alone, with acacia or dandelion honey, to bring out its full flavor. The fine, delicate flavor and fresh, floral aroma of the milk are highlighted when Castelmagno is served as the star of a platter.
Mmm... what a fragrance! Enjoy... Sorry, smell these wonderful specialties with the advice of Spaghetti & Mandolino, you will be amazed!
Antonella Iannò
S&M
We recommend that you enjoy
english
ITALY
ITALY/EUR✔ You have added the product to your cart!
