The grottone is a cheese made of milk from cows from selected farms within the “Regional Park of Matese”.
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The grottone is a cheese made of milk from cows from selected farms within the “Regional Park of Matese”.
Characteristic of this cheese is the addition, in the process, of propionic bacteria that, in the seasoning phase, give a characteristic aroma, a soft and pasty consistency paste and a sweet taste.
The same bacteria are also artefacts of the particular “eyes” structure, due to the development of carbon dioxide
The minimum seasoning is 2 months, in places that refer to the microclimate and the microflora typical of the caves of tuff in which, at first, it was really seasoned.
It can be consumed as a meal cheese, or used in numerous other preparations.
He is well married to the white wines of the Campania region such as mud, phyano, fox tail and white watercolor.
Delicious and harmonious, finally, is the combination of black pig meat and black cherry and plum jams.
Specific References
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