This cheese also received its first recognition even before it was put on the market, i.e. the first cheese made for trial in 2017 was entered in a national competition called “CRUDI IN ITALIA”, which covers all cheeses made with raw milk. So, this competition took the first prize and the special mention for its complexity of aromas.

The name “La Castana” comes from the fact that there are chestnuts, or Maron Glacees, but also because thanks to the water in which it is subjected to rum and cocoa, takes a brown color.

It has a compact and soft structure, moist and at the same time crumbly inside, it creates a bit of difficulty to cut since it will always be served with a piece of brown and possibly the outer part or under crust that came more in contact with the rum and cocoa.

A cheese with 4 flavours, well defined and marked. The paste is very savoury, with sensations both lactic and animal and vegetable, the rum gives the acid part, the cocoa the bitter part and the browns that are a very sweet contrast rebalance everything.

A cheese to be enjoyed without a doubt at the end of a meal, if you like, instead of a dessert, with a fine dessert wine to accompany it.
We like to call it also a cheese for meditation, given its pleasantness, even for an after-dinner, can also hold up spirits.

Who knows if there is in the head, after the chestnut to make even …. The Blonde, The Brunette and The Red!

It has no crust so you can eat everything safely, indeed it must be used the care to taste a piece of cheese with each piece of brown.

Ingredients: Raw cow’s milk, lactic acid bacteria, rennet, salt, penicillium roqueforti, Marron glacees, rum, glucose syrup, sugar and cocoa.
Size: about 3.0 kg.
Packaging: shape wrapped in aluminised paper.
Duration of the packaged product: 30 days.

ALLERGENS: MILK and MILK proteins.

Product features:
Shape: cylindrical with flat faces and straight heel and slightly rounded edge;
External appearance: it has no rind, there are browns on both sides and is completely covered with this water, which gives it a brown-brownish-brown colour;
Internal appearance: the paste is soft, moist, tends to break during cutting, especially if a suitable knife is not used, the colour varies from ivory white to pale straw yellow, but also amber where it is deposited, the blue, green to grey marbling of various colours, with an even and regular distribution of the moulds;
Odour: at first alcoholic toasted, typical of a chocolate cake that blends with the animal one of the stable, followed by the vegetable of the porcini mushroom and hints of undergrowth;
Taste: high flavor, medium low sweetness, medium acidity and slightly bitter, obviously eating the browns, stands out the sweetness. Very persistent, you have to wait a while to analyze all the primary and secondary aromas, in fact it is an aromatic triumph: lactic, vegetable, animal, toasted, spicy, floral …. there are all.

Availability: very limited.

Food pairings: we absolutely recommend it as a cheese for end of meal or meditation, but who wants, you can also indulge in other uses for the preparation of dishes.

Oenological pairings: Any sweet dessert wine, but also some super alcohol.

MEDIUM NUTRITIONAL VALUES  per 100 gr of product:

• Energy value kcal 354
• Energy value KJ 1480
• Fats gr 21
  of which saturated fatty acids gr 14
• Carbohydrates gr 25
  of which sugars gr 18
• Protein gr 18
• Salt gr 1,9