The Beer Cop cheese is the first Italian cheese to have been produced and aged with beer.
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The Beer Cheese is the first Italian cheese to have been produced and aged with beer.
This cheese obtained from cow's milk is unique, in fact to the taste remembers yeast, hops and flavor of cereals.
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Homogeneous consistency with some small leaf, straw yellow
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Intense and rich cheese, it has a very compact pasta and faces a long seasoning.
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Seasoning takes place in thousand-year-old caves of tuff and stone, where an optimal habitat is created for the seasoning of products that acquire inimitable organoleptic properties and a unique taste
Seasoning takes place in thousand-year-old caves of tuff and stone, where an optimal habitat is created for the seasoning of products that acquire inimitable organoleptic properties and a unique taste
It is a hard cheese that is ripe for about a year and a half.
The composition of the raw material is equal to that of fresh cheeses, but lactic ferments are added.
The microclimate in the natural caves where these cheeses mature, in the high Alps, promotes the development of a unique flora on the external crust.
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Season for at least four months in the cellars of Valcasotto on wooden boards of the valley.