Cheese that will surely have, as it already has, a lot of criticism for the name simply because everyone has a different way of writing or reading this name. Even there are those who wrote to us by email or those who called us to point out that this exclamation, this word Madonna del Carmine, was written incorrectly.

Obviously, it must be clarified that there is no blasphemy or irreverence behind this name given to a cheese. Far from it!

In fact, this cheese is a real tribute to the Campania region, a dedication to Naples and the entire Neapolitan population. Born after Andrea Magi first professional trip to Naples and the various neighboring provinces. To this cheese, it was originally destined another name, but among the wonders of the cities and the professionals met on this occasion, who welcomed him in such a warm and almost reverential way, that he was so deeply impressed that he felt in debt and needed to dedicate a cheese.

The reason for this name comes from the typical exclamation of wonder and amazement, when a thing is beautiful or very good. This is what Andrea felt when he first tasted this cheese once  ged: “mamma mia how good!.” Therefore, the name – Maronn ro Carmen – what a cheese!

After giving the right explanation to the name, not determined by chance, we need to talk about this cheese made with a mixture of sheep and goat milk and then aged.

It is put on the market after about 6 or 12 months of refining in the cave, but for the future we plan to make custom reserves for customers who wish to do so.

The crust is not edible.

Ingredients: Pasteurized sheep MILK, pasteurized goat milk, lactic ferments, rennet and salt. Surface treated with grape seed oil and vinegar.
Size:from about 5.2 kg
Packaging: whole shape naked
Shelf life of the packaged product: 90 days

Product Features:

Shape: cylindrical, straight sides even if slightly convex and flat faces slightly rounded or convex;
External appearance: the crust can be smooth or striped, depending on where the curd is discharged, ochre – light brown, more or less dark due to sweating during maturation and treatment with oil and wine vinegar in the crust during the aging phase;
Internal appearance: compact, hard and crumbly paste, of loaded ivory color and a nail of medium thickness;
Smell: on the nose it has notes of cooked butter and vegetables such as dried fruit and a toast near the crust, but also a slight smell of undergrowth, an animal scent of high intensity;
Taste: medium-low sweet initially, which then leaves room for flavor and spiciness, but very pleasant and balanced.

Availability: very limited given the annual production of only 20 units.

Gastronomic pairings: Great cheese to be enjoyed both as an aperitif, in the cheese plate, in the appetizers with cold cuts, but also at the end of the meal. Also excellent to be used in the kitchen, cut into flakes on top of carpaccio or used to stir first courses. Sometimes also used in buffets or wine bars as an aperitif.

Wine pairings: you can combine it with large, highly structured red wines.

AVERAGE NUTRITIONAL VALUES per 100 grams of product:

• Energy value KJ 1834 – kcal 442
• Fat gr 36
• Of which saturated fatty acids gr 23.1
• Carbohydrates gr 0.7
• Of which sugars gr 0,7
• 26.9 gr proteins
• Salt gr 2,3

ALLERGENS: MILK and MILK derivatives.