Sicilian Nero dell'Etna
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It’s a cheese made from whole cow’s milk. After about 15 days from production, the molds are submerged in the musts of black grapes (from Etna), where they rest from 40 to 60 days. It’s usually produced in September and October, when the wines are fermenting. It has a white texture and is compact, minimal holes, and could have a white to straw color, with an aroma of milk and wine. The typical full aromatic flavor is sweet and spicy at the same time, blended to a hint of wine.
HOW TO SERVE
It's a table cheese that can be enjoyed alone, or at the end of a meal as a dessert.