DESCRIPTION
A small, bloomy-rind cheese made from raw cow's milk and aged with toasted larch needles collected by Michael in the woods surrounding the Eggemoa farm.
APPEARANCE
A small, bloomy-rind cheese, aged on the surface with toasted larch needles; the texture is soft and inviting.
FLAVOR
Delicate, sweet, and mellow, elegant; the use of larch needles in the maturation process is interesting: the essential oil warms the palate in the finish, adding complexity to the taste.
MATURING
At least 5 weeks
SUGGESTION
Eggemoa cheeses all have an edible rind. In fact, they are treated only with salt water and aged with natural ingredients added to the rind before packaging: removing the rind would be a real shame!
Data sheet
The perfect match:
Small business or farm
Quality wine with controlled geographical denomination
Sustainable agriculture or organic farming conversion
Family business or farm
Gluten free
Favorite or award-winning product
Sustainable agriculture or organic farming conversion
Family business or farm
Gluten free
Favorite or award-winning product
Sustainable agriculture or organic farming conversion
Young business or farmer
Favorite or award-winning product
Parco Nazionale del Cilento, Vallo di Diano e Alburni
DESCRIPTION
A small, bloomy-rind cheese made from raw cow's milk and aged with toasted larch needles collected by Michael in the woods surrounding the Eggemoa farm.
APPEARANCE
A small, bloomy-rind cheese, aged on the surface with toasted larch needles; the texture is soft and inviting.
FLAVOR
Delicate, sweet, and mellow, elegant; the use of larch needles in the maturation process is interesting: the essential oil warms the palate in the finish, adding complexity to the taste.
MATURING
At least 5 weeks
SUGGESTION
Eggemoa cheeses all have an edible rind. In fact, they are treated only with salt water and aged with natural ingredients added to the rind before packaging: removing the rind would be a real shame!
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