Esagerato

Never has a name been more fitting for a cheese. Exaggerated (ESAGERATO), because given the characteristics of this little work of art, exaggerated it truly is!

From Far Eastern culture, we came up with the idea of ​​treating this cheese with umeboshi brine, so technically it’s a bloomy-rind cheese, but it’s later transformed into a washed-rind cheese. Typically, every producer uses a solution of water and salt to make a washed-rind cheese; in this case, we replaced this brine by repeatedly washing the rind with this product, which makes this cheese unique—indeed, exaggerated.

Another reason for its name is its hexagonal shape, so the composition of the name, ESA-gerate, makes it easily identifiable.

But it’s also important to explain what this strangely named and little-known product is: umeboshi brine (also called umeboshi vinegar) is used as a condiment in macrobiotic cuisine and originates from Japanese culture. It is obtained from the fermentation of ume (apricot-like fruits, often called plums), salted with the addition of red shiso leaves, which give it its characteristic pink color.

It has an intense, savory, acidic flavor, rich in fruity notes and umami. Therefore, being very salty and acidic, it can be used to season salads and vegetables without the need for salt or vinegar.

Among its properties and benefits is a powerful alkalizing effect on the blood and is useful for rebalancing the body after excessive sugar or acidic foods. In fact, in Japanese culture, it is considered a panacea for aiding digestion, stimulating the liver, and helping eliminate toxins.

Now it’s clear why we wanted to call it an EXAGGERATED cheese.

It is suitable for vegetarians, as the rennet used in cheesemaking is not traditional animal rennet, but a microbial coagulant.

The rind is edible.

But be careful, this cheese is very delicate and should be consumed quickly, because, being a bloomy-rind cheese refined with umeboshi, the white mold tends to recur. This is not a defect but a natural process of cheese development. So even if the expiration date is close, because it may be microbiologically perfect, don’t wait to eat it, as with each passing day, it could lose its characteristics and fragrance.