Roccolo Divino’s Taste
This cheese screams decadence – pure Italian cows milk is aged for 6 months by the inventive Arrigoni brothers, who rub the rind in the sundried marcs of the Raboso grape common in the Veneto region. Aromatic and slightly tangy, it has a mellow sweetness akin to dried figs and raisins. It almost goes without saying, but you should really enjoy this cheese with a fruity, robust Italian red wine! The paste is dense and smooth & “soft-ripens” from the outside-in.
Serving Roccolo Divino
The Arrigoni Family, who makes Roccolo Divino recently made their own wine, a Raboso, with grapes from Veneto that have an intense fragrance of violets and blackberries. This complex wine is dry and slightly sour & complements their cheese but any dry red will do in a pinch. A perfect dessert course wine.
How Roccolo Divino is Made
Roccolo is a complex Italian cow’s milk cheese invented by Marco and Tina Arrigoni 10 years ago. Matured in natural caves for 6 months; the slow maturation process gives the base cheese a distinctive and compelling flavor that is earthy, mushroomy & slightly tangy with an intense fragrance.