New
The product
Caciotta d'alpeggio
Semi-cooked alpine caciotta cheese produced with milk collected from 10 dairies
Code:
30412
Country of origin:
Italy - Veneto
Type of Milk:
Cow's milk
Weight:
700 g approx
Minimum order:
1 piece
| Description | It is produced with whole pasteurised cow's milk from the Lessini Mountains |
|---|---|
| Appearance | It has a thin, smooth rind and an intense straw yellow colour; the paste is smooth, straw yellow in colour and has a buttery consistency |
| Taste | Sweet and moderately delicate, with lactic notes of cooked butter and light floral hints |
| Maturing | At least 10 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 | Alpage MILK, salt, rennet, lactic ferments. Rind treated with preservative: E235 (Natamycin). |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| Weight | 700 g approx |
| Packaging | Unpacked |
| Storage Conditions (unpacked products) | Store at +0 °C/ +4 °C |
| Instructions for use | Rind not edible |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1646 kJ / 397 kcal Fat: 33 g of which saturates: 23 g Carbohydrate: 1 g of which sugars: 0,7 g Protein: 24 g Salt: 1,5 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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