The product

Caciotta d'alpeggio

Semi-cooked alpine caciotta cheese produced with milk collected from 10 dairies
Sku:
30412
Country of origin:
Italy, Veneto
Type of Milk:
Cow's milk
Weight:
700 g approx
Minimum order:
1 piece
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Description
It is produced with whole pasteurised cows 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

Caseificio Dalla Valentina - Velo Veronese (VR) - Veneto

Selected because

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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