M�rke: Degust Affineur

ORGANOLEPTIC EXAMINATION
Nose: vegetal, fermentative
Texture: buttery-crumbly
Taste: bitter-sweet, piquant sensation
Aromas: underbrush, yeasts

DESCRIPTION
This cheese is made in a small artisanal dairy located in Styria (A) in an area renowned for producing high-quality cheeses.
For the flowered rind, the dairy uses a selected “penicillium glaucum roqueforti.”
The texture of the cheese is buttery-crumbly, convincing on the palate with a tangy hue and a whiff of forest aroma.

PAIRINGS
Recommended wines: Vino Santo or passiti
Suggestions: salads, honey and truffle,
vinegar and mustard dressing