The product
Al Cocktail Martini
Blue cheese refined with Martini Cocktail
Code:
30832
Country of origin:
Italy - Veneto
Type of Milk:
Cow's milk
Weight:
3 kg approx
Minimum order:
1 piece
| Description | Blue cheese refined with Martini Cocktail |
|---|---|
| Appearance | La pasta è umida ma compatta, con evidenti forature, decorato in superficie con olive candite |
| Taste | Sweet and pleasantly alcoholic; the herbaceous notes of Gin are recognizable |
| Maturing | At least 60 days |
| Curiosity | The Martini or Martini Dry is a famous pre-dinner cocktail based on gin and dry vermouth; powerful, elegant, timeless |
| Suggestions | To be tasted alone or in combination with the homonymous cocktail, at the end of the meal |
| Ingredients | MILK, salt, rennet, selected lactic ferments, selected molds. Aged with white Vermouth liqueur (75% white wine, sugar, alcohol ethyl, spices and aromatic herbs: gentian, isoppo, elderberry, vanilla, bitter orange, cinnamon, nutmeg, coriander, juniper, angelica, marjoram, mint, saffron, cinchona and natural flavors) and Gin 43 (juniper, angelica, lemon, orange, mandarin, thyme, lavender, mint, anise, fennel, mountain pine, lemon balm, iris, imperatoria, savory, sage, clary, yarrow, saffron, orange blossom) |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| Weight | 3 kg approx |
| Packaging | Wrapped and vacuum packed |
| Storage Conditions (packaged products) | Store at a temperature between +0 and +6 ° C |
| Instructions for use | Inedible external decoration: caramelized olives |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1428 kJ / 345 kcal Fat: 29 g of which saturates: 21 g Carbohydrate: 0,9 g of which sugars: 0,8 g Protein: 20 g Salt: 2,5 g Typical value per 100 g |
The producer
Latteria Moro Sergio - Oderzo (TV) - Veneto
Why we chose them
The history of Latteria Moro begun in 1930 in Oderzo, when Luigi Moro, grandfather of Sergio, started collecting milk from the local stables area, to
sell it to the families.
In the first postwar period, the company specialised in cheese making and opened a dairy and a laboratory in Oderzo.
At the beginning of the 1980s, the current owner, Sergio Moro, decided to retrieve from the rural world the traditional maturing and refining
techniques of cheeses used by peasants and shepherds to preserve, age and season them.
Thanks to his research, Latteria Moro now refines the cheeses of the region in full respect of their typicity, adding flavoring ingredients externally,
such as tea or herbs, or internally, such as chocolate liquor or truffle, creating unique and sophisticated combinations of flavors.ibility to taste
cheeses with flavours, smells and colors that went lost over the years.
From the same producer
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