Dicrodo Vinum Cheese

Matured cheese, from whole cow’s milk, pasteurized, semi-cooked paste with enzymatic coagulation. Aged in Prunent pomace. Nonedible crust.

Cheese obtained by macerating the wheels on the pomace of “Prunent” grapes, a clone of Nebbiolo grown in Ossola. The result is a cheese with a reddish-brown rind, well sponged by the action of the pomace, which softens it by allowing the grape aromas to penetrate the paste.