Gustav and I can’t wait to return to our beloved Piedmont and were super happy to find this gem at @Tutta Posto last week. – L’ ´Ottavio (alla birra scura) by Fattorie Fiandino from Villafalletto about one hour south of Turin.
Raw milk obtained from cows of the Bruna breed is enriched with a shot (1%) of craft beer and curdled with the help of vegetal rennet extracted from Cardoon, a wild artichoke thistle that can be found in the area of L’ Ottavio’s home.
Barley Malt covered L’Ottavio ripens for at least 45 days, delivers flavors of smoky, dried fruit within a lactic, sweet &bouncy paste and loves an artisanal beer as his table companion.
Gustav rates L’ Ottavio 11/10and says that his flavors unfold best when crust and core are enjoyed together. He also says he can’t wait to return to the Piedmontese valleys and hunt for cheeses himself. 🐾🥰🐺
WHO KNEW! – Side Dish Facts
As we all know to make cheese you need the following ingredients:
For fresh cheeses you are fine just to go with the starter culture or even have enough lactic acid bacteria in your milk to finish the job.
But for anything but fresh you need a further coagulation helper;