Ingredients: Raw sheep's milk (min. 50%) and pasteurized cow's milk (min. 40%), salt, rennet.
Cerrato 1968 is undoubtedly the jewel in the crown of Cerrato cheeses due to its unique characteristics. It is a cheese with a melting mixture of raw sheep's milk and pasteurized cow's milk, with an intense taste, thanks to a prolonged ripening of more than 250 days, pleasant to the palate. Tasting it, we perceive a slight spicy touch, perfectly balanced, which fills those who taste it with happiness.
Marriage: Ale or high fermentation, very fruity dry white wines and medium-ageing red wines. Also, grapes, raspberries, quinces, vegetables and pickles are the best pairings for the 1968 Cerrato.
View: Slightly grainy
Taste: Raw sheep's milk brings a great intensity of characteristic flavors and aromas, softened by cow's milk. On the palate, acidity and salt are balanced. It has a light spicy and balanced touch that fills you with joy.
Smell: Very intense smell. It recalls the nuances of very ripe fruit, with animal and leather notes.
Touch: Melting texture
Tasting advice: To be consumed at an optimal temperature of 16ºC, open at least 20 minutes before serving and leave at room temperature to enjoy all its aroma and all its flavor.
Recommended cut: cubes and wedges about 2 cm thick and about 5 mm.