Cimbro cheese is a cheese made from whole pasteurized cow's milk, semi-hard cheese that is aged for at least 3 months. Its name evokes the Cimbri, a German-origin population that in the past colonized the Lessinia region: a mountainous area of the province of Verona. Casara Roncolato, a producer based in Veneto, is dedicated to creating unique cheeses, enhancing local resources with a blend of tradition and innovation. The texture is compact, it has a straw-yellow paste and is generally devoid of eye formation.
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Cimbro cheese is a cheese made from whole pasteurized cow's milk, semi-hard cheese that is aged for at least 3 months. Its name evokes the Cimbri, a German-origin population that in the past colonized the Lessinia region: a mountainous area of the province of Verona. Casara Roncolato, a producer based in Veneto, is dedicated to creating unique cheeses, enhancing local resources with a blend of tradition and innovation. The texture is compact, it has a straw-yellow paste and is generally devoid of eye formation.
