Dolomitic wine aged with double malt half beer: online sale

Dolomite aged with Double Malt Beer half form

The cheese Dolomitico aged in double malt beer from La Casearia Carpenedo carries with it a story of friendship and talent. It was the summer of 1997. During an outing in the Dolomites, Antonio Carpenedo accidentally met a master brewer who captured his curiosity. He passionately introduced him to a largely unknown world: beer. A beer made with passion, marrying local products such as barley and mountain water.

A product created with the timings of nature and with the patience of someone who knows how to wait for the right moment. It is here that Antonio identifies and decides to transfer the flavor of this Dolomitic beer to his cheese.

The Dolomitico: carefully and passionately aged, transformed with that unique beer, the protagonist of a casual encounter, a spark of creativity. A blue cheese made with pasteurized cow's milk and aged for at least 50 days. A cheese that tastes of barn and malt in a delightful enchantment bestowed by the blue veins.

Ingredients Dolomite aged with Double Malt Beer half form

Pasteurized cow's milk, salt, rennet, beer (water, barley malt, corn, hops) (min. 0.1%) and barley malt (min. 0.1%) in crust (contains GLUTEN).

Nutritional values

Average nutritional values per 100g of product:
Energy value: 387Kcal/1604kJ
Fat: 32.5g of which saturated fatty acids: 22.3g
Carbohydrates: 0.44g of which sugars: 0g
Proteins: 23.2g
Salt: 1.6g

Dolomite aged with Double Malt Beer half form: use in the kitchen

The cheese Dolomitico refined with double malt beer from La Casearia Carpenedo (which we present here in half form) is a cheese easy to taste at your fingertips, perfectly combining softness and density. It is recommended to enjoy Dolomitico as an appetizer with pork cold cuts and lager beer, in fondue with vegetables, with savory white wine or dry sparkling wine. On pizza or in very fresh salads with dried fruits, citrus, and green apple.

Tasting

Cylindrical in shape, it presents a uniformly amber rind with veins that are decidedly darker. When cut, it reveals a milky color and is finely veined with a vertical predominance of mold. Extraordinarily pleasant to the touch, both for its size and for its consistency that lies between semi-hard and soft. On the nose, it surprises with its smell of stable that finely mixes with the malt that is distinctly pronounced on the rind and perfectly balanced in the paste, where the fermentations give a characteristic scent of barley.

Tasting notes

Of cylindrical proportions, it appears uniformly amber on the crust with veins that are decidedly darker. When cut, it shows a milky color and is finely veined with molds, with a vertical predominance of the molds. Extraordinarily pleasant to the touch, both for the size and for the consistency that lies between semi-hard and soft. On the nose, it amazes with its smell of stable that finely mixes with the malt, which is distinctly pronounced on the crust and perfectly balanced in the paste, where the fermentation gives a characteristic aroma of barley.