The special characteristic of Caciotta Nera Bio is its crust, which is made with olive oil and dark woodchips, hence its name of nera, black in Italian. This antique practice protects the cheese, preserving its softness and fragrance. The wood and oil flavors penetrate the cheese as it matures. After six months, its taste becomes intense and very sharp. Caciotta Nera is pasteurized. It can be accompanied with fruit and balsamic vinegar as well as Valpolicella or Amarone wines. Before being served, the cheese should sit out for a few hours at room temperature.