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COW MILK

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CACIUC

Typology:

cow milk

 

Origin:

cheese produced in the territory of the Austrian Alps.

 

Product description:

Hard cheese with an intense yellowish color with slight purplish veins on the surface. The rind is smooth and inedible but very fragrant. The taste is intense and vinous but not spicy.

 

Special features / curiosity:

Pasteurized cow's milk cheese from Austrian mountain huts, alpine pastures that host animals in summer and include rustic buildings used as temporary homes for shepherds, stables for livestock and dairy farms. Once produced, the cheese is then aged in Enantio wine, a native wine of Vallagarina, in Trentino.

 

Seasoning:

5 months including refinement.

 

Shelf-life:

180 days

FORMAGGELLA DI MINIERA

Typology:

cow milk

 

Origin:

cheese made from cow's milk from farms in the Trompia Valley.

 

Product description:

full-fat raw-milk cheese, soft, aged in a mine for at least 3 months to give it a unique taste.

 

Peculiarity / curiosity:

the ideal combination to enhance its qualities is our red onion mustard.

Seasoning:

3 months

 

Shelf-life:

180 days

FORMAGGELLA VALSABBIA

Typology:

cow milk

 

Origin:

cheese produced in the Val Sabbia area, in the province of Brescia.

 

Product description:

short-ripening, soft, white-coloured full-fat cheese, almost always without holes. The rind is thin, white or pale straw in colour.

 

Special features / curiosity:

its delicate taste can be enhanced with a tomato or fig mustard.

 

Seasoning:

30-60 days

 

Shelf-life:

60 days

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