Crotto della Valchiavenna RISERVA

APPROX WEIGHT PER PC: 7KG

CROTT cheese from Valchiavenna
The crotti cheese called "Crott della Valchiavenna" is a cow's milk cheese from mountain hay produced in the winter months to leave room for the cows to go to the mountain pastures in summer to produce bitto.

The production techniques are similar to those of bitto but what makes the Crott della Valchiavenna special is precisely the seasoning in the crotti that gives with prolonged aging an important acarinatura of the rind that brings to the cheese the taste and aromas of the subsoil.

It can already be consumed after three months and becomes a good table cheese, but it is after eight months that it gives the best of itself.

Uses and combinations of Crott della Valchiavenna
The seasoned Crott has a beautiful brown color with a rough crust and is the pride of the restaurants of Valchiavenna that always offer it in their cheese cart as a spearhead.

From semi-seasoned then it becomes the polenta cheese par excellence of the Valchiavennesi. In the mouth the paste is initially grainy and gives the nose clear hints of bark very pleasant.

The hint of bitterness that it grants in the finish is the result of the integration of this perfume. It lends itself to being tasted with important red wines, alcoholic, robust and well structured.