Two perfect complements – beer and cheese – come together in this amazing cheese from the Valle Maira area of Piedmont. For this frumage (Piedmontese dialect), a raw Bruno Alpino cow’s milk cheese coagulated with thistle flower, beer and malt are mixed into the curd. The cheese is hand washed with a local dark beer, 3 to 5 times as it ages. Mild and soft with a creamy texture, the cheese has a hint of the beer in the aroma and a lively aftertaste of barley malts. The producer exclusively uses solar energy to make each cheese by hand according to time-honored traditions 2/2#

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