BAVARIGIANO
BAVARIGIANO
| LAIT: | thermized COW’S MILK |
| CATÉGORIE: | Semi-Hard |
| MATIÈRE GRASSE TENEUR: | F.i.Tr. 50% |
| AFFINAGE: | 3 months |
| PRODUCTEURS: | Hofkäserei Kraus and Giorgio Cravero Cheese |
| RÉGION: | Allgäu (BY) |
| PAYS: | Deutschland |
| REMARQUES: | The grated Parmigiano Reggiano is easy to recognize in the texture. The taste is initially sweet with a subtle nutty aroma, which then turns into melted butter, fresh fruit and ends in a delicious citrus fruit note. |
For us, the FlowFood Festival Cheese in BRA (I) is associated with hardly any other person as much as Giorgio Cravero. The family of Giorgio Cravero has been selecting and maturing Parmigiano Reggiano there since 1855, so we couldn't leave it untried to make Bavarigiano cheese together with cheesemaker Albert Kraus from the Hofkäserei Kraus. It is a homage to Albert's younger cheese called Lisa, which is also the basis for Alpencheddar and at least 2 years old Cravero Parmigiano Reggiano. The grated Parmigiano Reggiano is added to the cheese curd during cheese making and so a new Bavarigiano cheese is born before the cheese mass is pressed.
Especially since Albert Kraus first attempts to create this new category of cheese was not grated Clothbound Cheddar, but Parmigiano Reggiano and so our idea is to use the best of his guild.
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