Millefeuille cheese with Marzemino 1 kg

Millefeuille cheese with Marzemino 1 kg

The production of Millefoglie Cheese with Marzemino from Latteria Perenzin is characterized by the use of particular lactic ferments and by a maturation that takes place at specific temperatures so that "sheets" can form in the paste, allowing the Marzemino wine to penetrate better inside the cheese.

Millefoglie Cheese with Marzemino is aged from 4 to 10 months and is produced with thermized cow's milk. The crust is almost smooth, deep burgundy in color, while the paste is ivory colored with burgundy veins from the wine, compact and with slight cracking.

Its aroma is intense, of Marzemino wine, fruity and vinous; its taste is sweet and savory where the aroma of wine harmoniously blends with the sweetness of the paste, without affecting the spicy note of the cheese. What is particularly interesting in this cheese is precisely the alternation of sweet, spicy, and a pronounced wine note.

The result is a modern reinterpretation of the classic drunken cheeses typical of the Veneto region.



Average nutritional values per 100 g
Energy 430 Kcal/ 1784 kJ
Fats 35 g of which saturated fatty acids 23.5 g
Carbohydrates 1.6 g of which sugars 0.25 g
Proteins 27 g
Salt 1.7 g

Millefeuille cheese with Marzemino 1 kg: How is it produced

Latteria Perenzin, Veneto

Ingredients Millefeuille cheese with Marzemino 1 kg

Ingredients: cow's milk, salt, rennet, Marzemino Passito wine

Nutritional values

Average nutritional values per 100 g
Energy 430 Kcal/ 1784 kJ
Fats 35 g of which saturated fatty acids 23.5 g
Carbohydrates 1.6 g of which sugars 0 g
Proteins 27 g
Salt 1.7 g