The product
Almkase Sextner 'Malga' Cheese
Cheese produced with whole milk in Alta Pusteria area
Code:
31197
Country of origin:
Italy - Trentino Alto Adige
Type of Milk:
Cow's milk
Weight:
7 kg approx
Minimum order:
1/4
| Description | Cheese produced with whole pasteurized cow's milk |
|---|---|
| Appearance | It has got a rough rind with mould. The paste is compact with small scattered holes |
| Taste | The taste is smooth, round, sweet, delicate and buttery |
| Maturing | At least 2 months |
| Curiosity | The dairy in Sesto was founded in the Alta Pusteria, in 1926. This dairy has been using milk coming from alpine huts in the Sesto valley for over 80 years and still produces hand cratfed cheese that is typically from the Pusteria area. Every single cheese is produced according to traditions and recipes, passed from father to son. It is an important link between agriculture and tourism working about 3.2 million litres of milk per year from 60 producers |
| Suggestions | Try it to prepare an Italian raclette or in a fondue |
| Ingredients | MILK, lactic ferment, salt, rennet |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| Weight | 7 kg approx |
| Packaging | Unpacked the whole wheel, vacuum fractions |
| Storage Conditions (packaged products) | Keep refrigerated below +4 °C |
| Instructions for use | Please remove the rind before consumption |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1588 kJ / 383 kcal Fat: 30,5 g of which saturates: 22 g Carbohydrate: 1,25 g of which sugars: 0,1 g Protein: 25,8 g Salt: 1,3 g Typical value per 100 g |
The producer
Caseificio Sesto - Sesto (BZ) - Trentino Alto Adige
Why we chose them
The Cooperativa Formaggi di Sesto Pusteria Srl was founded in 1926 by 47 farmers from Sesto Pusteria, with the aim of working and marketing milk
in common, which comes in large part from very steep slopes of Sesto, in order to obtain a better profit and at the same time prevent the
abandonment of mountain farms. The quality of the milk and the long experience are the basis of their South Tyrolean specialities. Caseificio Sesti
produces various types of cheese according to ancient recipes and traditional craftsmanship, using controlled milk and fresh day. One of their most
popular cheese is the Almkase Sextner
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