What is Testun di Barolo?

Testun Di Barolo cheese is a raw sheep’s milk cheese from Piedmonte, Italy. Aged and covered in grape-must from Barolo wine. Eighteen months in-house aged produces a nice bite infused with the beautiful wine flavour.

What is Barolo cheese?

An Italian cheese made from a combination of cow and sheep’s milk. The cheese is coated with “grape must” which is a by-product of the Barolo wine making process, the grapes on the rind are edible – but watch for seeds and stalks! Bitey, creamy, sweet, winey, buttery and sharp all at once.

What cheese goes with Barolo?

Hard cheese such as the parmigiano or the provolone, they perform best after a meal when accompanying great wines like Barolo or even a Barolo Riserva.

What makes a Barolo?

Barolo is a red wine produced in the Piedmont region of Italy. The wines are made from Nebbiolo, a small, thin skinned red grape varietal generally high in acid and tannins. The wines are rich and full-bodied, with a strong presence of acidity and tannins.

Why is Barolo so expensive?

Barolo is the king of wines and the wine of kings. It’s expensive because it’s so damned good. Barolo has a unique combination of topographical, climatic and geological factors that make it, with the exception of neighboring Barbaresco, about the only place on earth capable of making great Nebbiolo wines.

What does Barolo pair best with?

Pair Barolo with robust flavors, complex dishes, and hearty meals. Mushrooms and truffles pair naturally with Barolo as well. Strong cheeses will also complement Barolo.

Which is better Barolo vs Brunello?

The Differences Between Barolo and Brunello di Montalcino The Nebbiolo grapes that go into Barolo produce a lighter-looking wine which is nevertheless full-bodied and high in both tannin and acidity. Brunello also has high acidity, but contains lower levels of tannin.

How long can you age Barolo?

According to DOCG rules, Barolo must be aged for at least 38 months, and Barolo Riserva for at least 62 months. This is because Nebbiolo grapes are very high in tannins. A long ageing process is required to soften and mellow the tannins, and give Barolo more time to develop its fine aromas.

Is Barolo wine expensive?

Most Expensive Barolo Wine

Is Barolo good with pasta?

Barolo and Barbaresco are Italy’s most prized reds (they’re often called the king and queen). Both made from the Nebbiolo grape, they have beautiful aromatics and a serious acid-tannin structure that are fantastic with Bolognese.

Is Barolo a heavy wine?

Barolo is dry red wine made from Nebbiolo, a thin-skinned red grape that produces a brick red, light-bodied wine. Barolo is a moderately high alcohol wine with around 13 to 16% alcohol by volume (ABV).

What are the best years for Barolo?

If you’re wondering when the best vintages for Barolo are, 2010, 2013, 2015 and 2016 are considered the best years….Communes and cru vineyards in Barolo DOCG

• Demarie Barolo is the most elegant.
• ForteMasso Barolo is the most tannic, powerful and deep.

Where does Occelli Testun al Barolo come from?

It has a younger crisper flavor than that of its chestnut or whiskey relatives. Originally ‘butter focused’, Beppino Occelli entered the industry in 1976 and currently makes some of the world’s most authentic cheeses representing the Italian Alps region of Cuneo.

What makes Barolo wine taste like Testun cheese?

Full flavoured ‘testun’ cheeses are coated with the pressed grapes used to make Barolo wine – the flavours of the cheese and grapes mingle together to create a flavour that is bitey, creamy, sweet, winey, buttery and sharp all at once (testun loosely translates to ‘hard-headed’, referring to the texture of the cheese).

Which is better Gran Riserva or Testun al Barolo?

The must overwhelms, but in a good way: the effect is sweet and intoxicating to the tongue. Perhaps the most immediately friendly of Beppino’s Gran Riserva range, Testun al Barolo is warm, sweet, and inviting. It has a younger crisper flavor than that of its chestnut or whiskey relatives.

What’s the difference between Testun al Barolo and Kool Aid?

Sharpness of sheep with a “kool aid” finish. Both dense and crisp at the same time when eaten with the rind. A fresh grape sweetness upfront gives way to the deep dark sheepy undertow that lurks below the surface. Testun al Barolo, like the other Testuns exemplify time and place.