FORMAI DU MUT
LOMBARDY, UNPASTEURISED COW, TRADITIONAL RENNET
A versatile cheese, taking its name from the word for "mountain" in the local Bergamascan dialect. It has a thinner, paler rind when young giving the cheese a more malleable texture. However with more brine rubbings during the ageing process, the smooth rind becomes darker and very hard and the cheese becomes a delicious fruity and fragrant morsel. It can be used for gratins, stews, fonduta and works well on a cheeseboard.
Pairs beautifully with Barolo Riserva ai Fondatori 2016,
LOMBARDY, UNPASTEURISED COW, TRADITIONAL RENNET
A versatile cheese, taking its name from the word for "mountain" in the local Bergamascan dialect. It has a thinner, paler rind when young giving the cheese a more malleable texture. However with more brine rubbings during the ageing process, the smooth rind becomes darker and very hard and the cheese becomes a delicious fruity and fragrant morsel. It can be used for gratins, stews, fonduta and works well on a cheeseboard.
Pairs beautifully with Barolo Riserva ai Fondatori 2016,
Original: $22.97
-65%$22.97
$8.04Description
LOMBARDY, UNPASTEURISED COW, TRADITIONAL RENNET
A versatile cheese, taking its name from the word for "mountain" in the local Bergamascan dialect. It has a thinner, paler rind when young giving the cheese a more malleable texture. However with more brine rubbings during the ageing process, the smooth rind becomes darker and very hard and the cheese becomes a delicious fruity and fragrant morsel. It can be used for gratins, stews, fonduta and works well on a cheeseboard.
Pairs beautifully with Barolo Riserva ai Fondatori 2016,
