Beer is a drink which has a long tradition. Contrarily to what we might think, it was not the Nordic peoples who developed the recipe but in fact the ancient Egyptians. The beer of those times was of course quite different from the drink we know today, ver y bitter and without the familiar froth we know, but very aromatic with a rich fragrance.
The enjoyment of cheeses together with wine is a well-known practice but many people now accompany cheeses with beer, taking advantage of the myriad of varieties of both products now available. The success of this more recent combination has led to the creation of this new and unusual cheese.
By applying the exper ience gained of seasoning cheese in wine, we tried seasoning some medium mature cheese in beer, choosing some unfiltered varieties of red beer, full of aroma and yeasts to be transmitted to the cheese. The process of seasoning in beer is different for every batch, according to the level of maturation or the quantity of fat in the cheese, and the presence or lack of un-refined sugars in the beer influences the optimal maturation time.
The result is a cheese with a thick golden rind, a fragrant and tasty dough which is compact with scattered holes. The aroma inevitably calls to mind that of beer, but delicately, allowing the consumer to work out the secret of this cheese for themselves.
Table cheese produced with full pasteurised cow’s milk, with semi-cooked hard dough seasoned in selected red beers. This procedure gives the cheese the aroma of beer, the warm colour of the rind and the particular consistency of the dough.
Cow’s milk, milk enzymes, salt, rennet lysozyme E1105 (natural protein from egg extract), rind seasoned with selected beers. Non edible rind.
Compact straw yellow dough, with regular scattered small holes, smooth soft elastic rind, becoming thicker with maturation.
Typical flavour, slightly sharp, becoming more intense with maturation.
Mature cheese left to rest in beer for an additional period which varies according to the environmental conditions and the characteristics of the cheese and the beer.
Cylindrical form, flat faces of diameter 30 to 35 cm, height of 7 to 10 cm. Average weight 5 to 6 kg.
Specifications and nutritional information
Water content 35% approx
Fat content total 26% approx
Fat content fat 50% approx
Protein 28% approx
Calorie content 400 Kcal
Staphylococcus aureus <1,000 ufc/g
Escherichia Coli <1,000 ufc/g
Salmonella PP absent in 25 g
Lysteria monocytogenes absent in 25 g
Conservation and storage
Store in a dry cool place.
Must be transported at a temperature between +4° and +12° C.
Vacuum wrapped forms: six layers of eight forms.
Boxed: seven layers of six boxes.