A hard cooked cheese made from a combination of buffalo and cows milk in the Brescia region of Lombardy, Italy. Each wheel is matured for at least 24 months at 14°C then graded. Instead of the pale golden rind that encases Parmigiano-Reggiano cheese, sovrano, the Italian word for "sovereign," can easily be identified by its distinctive white rind imprinted with little crowns.
Similar in appearance and texture to a good-quality parmesan cheese but quite a departure in flavor. Made from a combination of buffalo and cow's milk. It has a slightly creamier texture and milder flavour than the more robust Parmigiano-Reggiano cheese, the white crumbly texture inside has a slightly sweet flavor with the unmistakable lingering finish of buffalo milk.
Featured in Cheese Club December 2010 paired with Williamson Allure MERITAGE 2007.
Sorry, this cheese is only available via special order