{"id":28103,"date":"2022-11-04T14:15:00","date_gmt":"2022-11-04T14:15:00","guid":{"rendered":"https:\/\/www.fattoriadeibarbi.it\/04-11-22-il-cacio-allaglione-del-caseificio-dei-barbi-si-aggiudica-il-premio-bronze-ai-world-cheese-awards-2022\/"},"modified":"2022-11-11T15:26:15","modified_gmt":"2022-11-11T15:26:15","slug":"22-11-04-cacio-allaglione-by-caseificio-dei-barbi-wins-bronze-at-world-cheese-awards-2022","status":"publish","type":"post","link":"https:\/\/www.fattoriadeibarbi.it\/en\/22-11-04-cacio-allaglione-by-caseificio-dei-barbi-wins-bronze-at-world-cheese-awards-2022\/","title":{"rendered":"22.11.04 | Cacio all\u2019aglione by Caseificio dei Barbi wins Bronze at World Cheese Awards 2022"},"content":{"rendered":"\n

Caseificio\u00a0dei Barbi<\/strong>\u00a0from Montalcino |\u00a0\u00a0www.caseificiodeibarbi.it<\/a><\/strong>\u00a0has been named among\u00a0the winners at the World Cheese Awards<\/strong>, which was held at the\u00a0International Convention Centre\u00a0Wales in Newport, on Wednesday 2\u00a0November. Standing out from the 4,434 entries, the\u00a0Cacio all\u2019aglione<\/strong>, a\u00a0variety\u00a0cheese made by\u00a0Caseificio dei Barbi\u00a0won the\u00a0coveted\u00a0Bronze\u00a0award in the world\u2019s most prestigious cheese-only\u00a0event.<\/strong><\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n

The\u00a0Cacio all\u2019aglione<\/strong>\u00a0impressed some of the world\u2019s\u00a0leading experts in cheese, featuring cheesemakers, cheesemongers, buyers,\u00a0chefs, retailers, and writers. The cheeses were\u00a0scored on aspects such as the\u00a0appearance of the rind and paste, as well as the cheese\u2019s aroma, body, and\u00a0texture, with the majority of points awarded for flavour and mouthfeel.<\/p>\n\n\n\n

The award-winning\u00a0Cacio all\u2019aglione\u00a0is a semi seasoned Pecorino\u00a0flavored\u00a0with\u00a0chopped\u00a0Aglione della Val di Chiana. This cheese is aged\u00a0on wooden planks for\u00a0130\u00a0days<\/strong>.\u00a0\u2018Aglione\u2019 means \u2018big garlic\u2019 and\u00a0it\u2019s a local garlic variety very large\u00a0and with a\u00a0distinctive taste.<\/p>\n\n\n\n

The World\u00a0Cheese Awards<\/strong> is organised by the Guild of Fine Food.<\/a><\/strong> This year\u2019s World Cheese Awards was the 34th edition\u00a0and has seen more entries than ever before with a record-breaking\u00a04,434 cheeses\u00a0submitted from 42 countries and 900 companies from around the globe All entries\u00a0were judged in a single day, as 250 experts from 38 different nations studied\u00a0their appearance,\u00a0texture, aroma, and flavour.<\/p>\n\n\n\n

The Caseificio dei Barbi\u00a0<\/strong>is the most ancient cheese laboratory in Montalcino. I<\/strong>t was opened for the\u00a0first time in the middle of the nineteenth Century in Molin del Fiore<\/strong> (a mill\u00a0which still\u00a0belongs to the Colombini family). And it is located at the\u00a0historic Fattoria dei Barbi<\/strong>, a brunello winery in Montalcino, owned by the\u00a0Colombini family since 1740.\u00a0Today the Caseificio dei Barbi\u00a0continues\u00a0its centuries-old\u00a0tradition of cheeses made only from sheep\u2019s milk <\/strong>thanks to\u00a0the hand of\u00a0the young Sardinian cheesemakers Salvatore Soddu and Angela\u00a0Zizi<\/strong>\u00a0and is specialized in\u00a0small 330 g\u00a0single-serving\u00a0pecorino cheeses<\/strong> refined according to recovered traditions: we age\u00a0them in olive paste, in walnut leaves, treated with tomato, with extra virgin\u00a0olive oil, aged with\u00a0maturation in the ziro (the Siena terracotta jar), up to\u00a0the drunken ones with Sangiovese wine aging, those with truffles and with the\u00a0most typical pepper of Montalcino. A medium and\u00a0long seasoning type<\/strong> is also\u00a0made; from December\u00a0fresh ricotta<\/strong> is available again, also with\u00a0truffles<\/strong>,\u00a0and by reservation also\u00a0raviggiolo<\/strong>.<\/p>\n\n\n\n

For information
Caseificio dei Barbi >\u00a0<\/strong>
caseificio@fattoriadeibarbi.it <\/strong><\/a>|<\/strong>
t. (+39) 0577 841236 f. (+39) 0577 841112<\/strong>
cell. (Anche whatsapp) +39 348 381 5014 |<\/strong>
www.caseificiodeibarbi.it<\/strong><\/a>
\u00ad<\/p>\n","protected":false},"excerpt":{"rendered":"

Caseificio\u00a0dei Barbi\u00a0from Montalcino |\u00a0\u00a0www.caseificiodeibarbi.it\u00a0has been named among\u00a0the winners at the World Cheese Awards, which was held at the\u00a0International Convention Centre\u00a0Wales in Newport, on Wednesday 2\u00a0November. Standing out from the 4,434 entries, the\u00a0Cacio all\u2019aglione, a\u00a0variety\u00a0cheese made by\u00a0Caseificio dei Barbi\u00a0won the\u00a0coveted\u00a0Bronze\u00a0award in the world\u2019s most prestigious cheese-only\u00a0event. The\u00a0Cacio all\u2019aglione\u00a0impressed some of the world\u2019s\u00a0leading experts in cheese, featuring…<\/p>\n","protected":false},"author":1,"featured_media":28025,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[824,819],"tags":[992,993,990,988,989,994,870,991],"yoast_head":"\n22.11.04 | Cacio all\u2019aglione by Caseificio dei Barbi wins Bronze at World Cheese Awards 2022 - Fattoria dei Barbi<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.fattoriadeibarbi.it\/en\/22-11-04-cacio-allaglione-by-caseificio-dei-barbi-wins-bronze-at-world-cheese-awards-2022\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"22.11.04 | Cacio all\u2019aglione by Caseificio dei Barbi wins Bronze at World Cheese Awards 2022 - Fattoria dei Barbi\" \/>\n<meta property=\"og:description\" content=\"Caseificio\u00a0dei Barbi\u00a0from Montalcino |\u00a0\u00a0www.caseificiodeibarbi.it\u00a0has been named among\u00a0the winners at the World Cheese Awards, which was held at the\u00a0International Convention Centre\u00a0Wales in Newport, on Wednesday 2\u00a0November. 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