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COW MILK

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RICOTTA DI MUCCA

Typology:

cow milk

 

Origin:

a typically Italian product, it can be found in several regions; Mr. Copelli chose a small dairy in the Po Valley, where the whey comes from the processing of high quality cheeses, produced exclusively with milk collected in local stables.

 

Product description:

ricotta has a typical truncated cone shape; it does not have a crust, it has a homogeneous paste, a more or less compact flake structure; it is white, crumbly, with a sweet and delicate taste. It is eaten fresh, alone or accompanied by mustards and is also used as an ingredient in the preparation of many recipes (sweet and savory pies and stuffed pasta)..

 

Special features / curiosity:

already known and consumed in ancient Greece and Rome, ricotta cheese has traveled through history up to the present day, taking on different names according to the place of production: "puina" in Lombardy, "seiràs" in Piedmont, "re-cocta" in the regions of Central and Southern Italy. The term "ricotta" derives from the Latin word "recoctus", that is "twice cooked"; in fact, it is obtained by heating the residual whey of the processing that has already been cooked for the production of cheese.

 

Seasoning:

absent

 

Shelf-life:

14 days

VELLUTATA DI STRACCHINO

Typology:

cow milk

 

Origin:

it is a cheese that comes from a small dairy in the Cremona area where only selected Italian milk is used.

 

Product description:

very short-ripening whole-milk cheese, similar to crescenza, but with a less consistent paste due to its high water content. It has no rind or skin and is spreadable.

 

Special features / curiosity:

the taste notes are typically lactic with a sweet-acid flavor. Vellutata di Stracchino is particularly suited for use in cooking as an ingredient and with baked goods such as piadina.

 

Seasoning:

absent

 

Shelf-life:

16 days

VELLUTATA DI STRACCHINO CON TARTUFO

Typology:

cow milk

 

Origin:

it is a cheese that comes from a small dairy in the Cremona area where only selected Italian milk is used.

 

Product description:

very short-ripening whole-milk cheese, similar to crescenza, but with a less consistent paste due to its high water content. It has neither rind nor skin and is spreadable. Black truffle from Acqualagna is added during processing.

 

Special features / curiosity:the taste notes are typically lactic with a sweet-acid flavor. Vellutata di Stracchino is particularly suited for use in cooking as an ingredient and with baked goods such as piadina.

Seasoning:

absent

 

Shelf-life:

16 days

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