From the cheese factory to the table, the same taste and aroma

Our focus on preserving the quality and original characteristics of our products also requires care in the selection of packaging materials which has led us to Ovtene. Light, ecological, and 100% recyclable as plastic waste, Ovtene ensures the optimal preservation of our cheeses, including their texture, freshness, flavour and aroma. It also prolongs shelf life and prevents loss of aroma, allowing consumers to enjoy our delicious cheeses in the way we intended, experiencing all of their exclusive and refined characteristics. In order to preserve its quality, keep your cheese wrapped in its Ovtene sheet until the last slice!

Serve at room temperature

Cheese should be kept in the least cold section of your fridge and, ideally, in a covered ceramic dish. As with wine, it is important to consume cheese at the right temperature. Therefore, it should be taken out of the fridge at least half an hour before being served in order to bring out its intense flavour which is subdued by the cold temperature.
Fresh cheeses should be consumed at around 15° C, while more mature ones at around 20-22° C at least. To fully appreciate their flavour, it is important not to spoil the palate: avoid smoking, drinking sweetened or cold drinks, and eating candies or any other sweet foods beforehand.

Start with the freshest

A plate of assorted cheeses is an excellent alternative to the usual main course, but it can also make a perfect meal if combined with grilled vegetables, honey, jams, walnuts etc. For a perfect degustation, it is important to start with the freshest cheeses (which have a more delicate flavour) and to end with more mature varieties (with a stronger flavour). In addition, you should start from the centre of the cheese and work towards the rind which has a stronger, more mature flavour. To cleanse the palate between cheeses, we suggest some white bread, crackers or plain breadsticks. More mature cheeses may be consumed with walnut or raisin-flavoured bread.

Match them according to their maturity

Balance is the golden rule for perfect pairing: the fresher a cheese, the more delicate the pairing. Ricotta di Langa, for example, goes well with wildflower honey; soft cheeses such as Robiola, on the other hand, are a perfect match with walnuts and hazelnuts. Mild pear mustard (mostarda) is ideally paired with Capriccio della Rocca, whereas hotter mustard types should be matched with aged hard cheeses such as Regina della Rocca. Apple slices and grapes go well with soft cheeses such as Puracapra delle Langhe.