The Veneto dairy tradition provides us with one of the most singular but at the same time simple maturation methods: the use of ashes. The use of ashes during the maturation of cheese came about for specific reasons, rather than due to a quest for new flavours. In fact the ash encourages the drying of the surface moisture and lowers the superficial acidity of the rind improving the shelf-life of the cheese itself. This technique is common especially in the production of goat’s milk cheeses but also in cow’s milk cheeses the results are particularly good if not better, given that the more delicate taste of cow’s milk cheese emphasises the characteristic aromas, fragrances and flavours of the ash even more.
Needless to say, the quality of the raw materials is paramount, starting with an excellent cheese of medium to small size which has matured for at least 60 to 90 days, which is then left to continue its maturation immersed in the ash, where every so often it is turned, the external layers of damp ash are removed and it is then re-covered with new fine ash derived exclusively from wood burning.
The result of this patient and original technique of maturation-seasoning is a cheese which looks sophisticated whether at the deli counter or on the table, thanks to the thin layer of ash which remains on the rind. The sweet taste and delicate smoked notes, then, win you over at the very first tasting.
Table cheese produced with cow’s milk and matured under ash.
Cow’s milk, milk enzymes, salt, rennet, lysozyme E1105 (natural protein from egg extract).
Treated on the surface with wood ash and E172.
Non edible rind.
Soft milk white dough, compact when cut, with scattered irregular holes, thin elastic rind which maintains the ash used during maturation.
Sweet and delicate flavour with smoked notes deriving from the ash.
Maturation takes from 90 to 125 days.
Cylindrical form with flat faces of 18 to 25 cm diameter, variable height of 7 to 10 cm. Weight between 3.5 and 4.5 kg.
Specifications and nutritional information
Water content 40% approx
Fat content total 30% approx
Fat content dry 45% approx
Protein 20% approx
Calorie content 380 Kcal
Staphylococcus aureus <1.000 ufc/g
Escherichia Coli <1.000 ufc/g
Salmonella PP absent in 25 g
Lysteria monocytogenes absent in 25 g
Conservation and storage
Store in a cool dry place.
Must be transported at a temperature between +4° and +12° C.
Vacuum packed loose forms: five layers of fourteen forms.