Refined in abbey beer from Paul-Bricius & Co. Hora Benedicta
Only Italian cow milk
A treasure from the monastery
From the collaboration with the Hora Benedicta Association, this “monastery cheese” is born. The aromatic sensations are extremely pronounced: wheat, fruit and honey scents are clearly appreciable. The rind is soaked in precious abbey beer which brings out the dough flavours with extreme persuasiveness.
The entire aging and refining process is treated with great care to avoid losing any perfume or aroma from the abbey beer.