L’Antica Cascina – Cacio Di Vino cow’s milk in Sangiovese wine

In autumn, nature is painted in warm, nuanced colours. The ripe bunches of red grapes inspired farmers to create a cheese ‘drunk’ in red wine, which would give the product a unique taste and allow them to preserve it for the entire winter period. We still carry on this ancient tradition today, ripening our Cacio Divino by dipping it in Sangiovese red wine. This delicious cow’s milk cheese satisfies the palate with its intense grape aroma and is perfect to share at dinners with friends or as a special gift.

FEATURES

Semi-matured cheese bathed in Sangiovese red wine, made from cow’s milk.

• surface: thin, moist, purplish-coloured rind
• side of rind: straight, slightly convex
• texture: compact with fine eye formation
• colour: creamy white
• aroma: persistent with alcoholic notes of grapes
• flavour: sweet and savoury, with hints of wine

PERFECT PAIR

The culinary research and the modern conviviality, made of finger food, happy hour and dinners with friends, led to the discovery of the “game of pairing” with wine and jams.In this game there are no rules, except those dictated by personal tastes.

HONEY and MARMELADE

Pears and fresh or caramelized figs.
Aged balsamic vinegar of Modena.
Pears, red radish, green tomato, blackberry jam.
“SAVOR” typical jam of Romagna made by pears, quince, “Saba” and dried fruits.
Acacia, chestnut, linden, thyme honey.

WINE SUGGESTION

Red Wine of medium build: Sangiovese Superiore di Romagna, Chianti classico, Barolo, Nero d’Avola