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Cuor d fieno Toniolo (forma)
Il Cuor di Fieno produced by the dairy Toniolo, is a Venetian cheese produced with cow's milk, which is characterized by aging for 90 days under the hay cut by the farmers of the Venetian prairies. Hay during aging gives the cheese fresh notes of grass that make the Cuor di Fieno a unique cheese. Great in purity or red medium-structured wines.
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Cuor d fieno (whole), Buy Online cheese aged under Hay. Delivery in 48/72h.
The Cuor di fieno cheese is produced with cow's milk. Typical Venetian cheese has the characteristic that even when the cheese is fresh, it is aged for about 90 days under a selected honey, aromatic that gives cheese the typical notes that characterize it. Cuor di fieno is produced using the old dairy systems that distinguish the Venetian areas, one of these techniques was to refine homemade cheese under the hay. The crust is dark in color, the white pasta with some openings, this cheese is very well consumed in purity to appreciate lawn notes.
| ingredients | latte vaccino, caglio, sale, fermenti lattici, può contenere lisozima (proteina naturale estratta dall’uovo). |
|---|---|
| Size | 7 Kg |
| Storage | Store in a cool, dry place |
| Location | Toniolo Casearia spa a socio unico – via Molinetto 47/49 Borso del Grappa (TV) |
| Allergens | Latte e prodotti a base di latte (compreso il lattosio) Uova e prodotti a base di uova |
| Milk | Vaccino |
| Aging | long-ripened |
| How it's made | The milk is brought to dairy, added to rennet and lactic ferments, once the curd is formed it breaks into small parts and the pasta is formed, once the cheese is formed, the cheese is salted and after a few weeks it is refined for 90 Days under the hay. |
| cheese typology | hard cheese |
| Type of milk | cow's milk |
Combinations
Cuor di Fieno is great to be consumed in purity to seize grass notes that characterize this cheese. Great also accompanied by homemade salami and medium-sized red wine, such as a Ripasso della Valpolicella
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