The cimbro, a natural and healthy cheese that dates back approximately to the year 1000, owes its name to the Cimbri who came from the North of Europe to Italy and found their promised land between the meadows and rocks of Lessinia. After a maturation period that must not exceed 60 days, the cimbro forms are preserved for six months wrapped in sprigs of rosemary and sage and slowly absorbs their intense aroma. In time the marked scent of the aromatic herbs reaches a perfect balance right in the heart of the cimbro, which diffuses pleasantly on the palate.
