New
The product
10 Malghe fresco
Semi-cooked alpine cheese, produced with milk collected from 10 mountain dairies
Code:
30413
Country of origin:
Italy - Veneto
Type of Milk:
Cow's milk
Weight:
9 kg approx
Minimum order:
1/4
| Description | Cheese made with pasteurized whole cow's milk from mountain pastures, collected in the Lessini Mountains, not far from Verona |
|---|---|
| Appearance | The rind is slightly wrinkled and deep yellow in colour; the cheese is fatty, pale straw yellow in colour with scattered small eyes |
| Taste | Sweet and melt-in-the-mouth, with surprising spicy notes of saffron accompanied by hints of pasture that become increasingly pronounced as the cheese matures |
| Maturing | At least 25 days |
| Curiosity | In the pastures of Lessinia, 137 wild species belonging to 29 different families (57% of mountain flora) have been identified, whose aromatic substances are transferred to milk and therefore to cheese, thanks to the solubility of plant compounds in milk fats |
| Our selection | Lessinia, in the upper area of Verona, is still one of those territories where there is a large presence of mountain pastures and dairy farms. It is precisely in this area that the 10 Malghe project by Caseificio Dalla Valentina came to life: milk from pasture-fed cows collected daily from ten dairies located between 1,300 and 1,600 metres above sea level in the Lessinia Regioanl Park, enhanced in a collection of cheeses produced only from the beginning of June to the end of September |
| Ingredients | Pasteurized cow's MILK, salt, rennet, lactic ferments. Rind treated with preservative: E235 |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| May contain traces of: | Eggs |
| Weight | 9 kg approx |
| Packaging | Whole wheel unpacked, fractions in thermoshrinking film |
| Storage Conditions (unpacked products) | Store at +4 °C/ +7 °C |
| Storage Conditions (packaged products) | Keep refrigerated below +4 °C |
| Instructions for use | Rind not edible. Sell fractionated. |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1757 kJ / 424 kcal Fat: 36 g of which saturates: 24 g Carbohydrate: <0,5 g of which sugars: <0,5 g Protein: 25 g Salt: 1,6 g Typical value per 100 g |
The producer
Caseificio Dalla Valentina - Velo Veronese (VR) - Veneto
Why we chose them
The history of Caseificio Dalla Valentina began in the 1920s, when great-grandfather Domenico and his son Achille started producing cheese. Over
the years, they decided to increase production, and so Caseificio Achille was founded in 1957. In the 2000s, with the arrival of the third generation
led by brothers Franco and Ezio, the dairy was modernised and took on its current appearance. Today, Caseificio Dalla Valentina, the current name
of the company, processes milk from around twenty local farms all year round, managing the daily milk collection round. From June to September,
with the summer project "10 Malghe", it also processes milk collected from 10 mountain dairies located between 1,300 and 1,600 metres above sea
level in the heart of the Lessinia Park: a collection of summer cheeses produced with thermised milk that enhances the great tradition of mountain
dairies and pastures located in Lessinia.
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