Nero Imperiale

Regional selection: 
Selection by milk: 
Milk Treatment: 
Pasteurized milk
Nero Imperiale (Black Imperial) is new on the Italian cheese scene. It is the result of research and development by casArrigoni which over the years has made a name for itself for the creative flair which has led to products such as Roccolo Valtaleggio, Roccolo Divino, Rosso Imperiale, Dolcecrema and Sampietrino.
It rightfully joins the “Imperial Line” which represents the selection of cheeses created by casArrigoni and which have as their prerogative the sophisticated search for intense flavours and aromas. The peculiarity of this cheese is to be sought both in its production and in the meticulous and prolonged ripening in underground cellars on planks of pine, and in the maturing which features an excellence example of Italy’s gastronomic production, the Balsamic Vinegar of Modena, PGI.
Nero Imperiale is a cylindrically shaped cheese of reduced dimensions. It has a rough rind of the colour typical of balsamic vinegar, very similar to that of liquorice. The paste is chalky and white in the centre whilst more compact and straw yellow near the edge, due to the prolonged centripetal ripening.
The flavour exalts two very bold and, in certain aspects, similar tastes, the sweet and sour one of the vinegar, full of aromas and nuances, and the sweet, milky flavour but with a hint of acidity typical of this cheese. The union of these excellences is extremely balanced and surprising to the palate.
Nero imperiale is an extremely eclectic cheese: it can be served with salads, be nibbled with aperitifs or used in cooking, when it becomes creamy, with pasta dishes or risottos and red meat.

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