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Two perfect complements – beer and cheese – come together in this delectable frumage (cheese in Piedmontese dialect) from the Valle Maira area of Piemonte. First, beer and malt are mixed into the curd of a raw cow’s milk cheese coagulated with thistle flower and aged 60 days. The cheese is then hand washed with malt and a locally made brown ale 3 to 5 times as it continues to age. Soft and unctuous, Ottavio has mild aromas of beer and flavors of malt, coffee and chocolate. 2/2#

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