Mucchino was created in San Patrignano in 2004 from our dairy’s milk. The dairy technique used stems from the same method implemented to make Taleggio. It is a medium mature cheese, even and compact, with a soft consistency and subtle richness. It is made from full-fat cow’s milk, curdled with calf’s curd at 32/35°C. It is regarded as a cheese with a clean rind as it is repeatedly washed with whey during maturation (approx. 30 days) in order to help the deacidification. It is rectangular in shape (18-20 cm sides). It is sweet in flavour with a very slight sourish hint and slightly aromatic. Due to these properties, we could match it with a dry white wine, preferably a Sauvignon Blanc, whose aromas accompany the fragrance of Mucchino in a balanced way, or even a spumante.