The product
Castanea
Bloomy rind samll caciotta refined with chestnuts
Code:
31606
Country of origin:
Italy - Trentino Alto Adige
Type of Milk:
Raw Cow's milk
Weight:
280 kg approx
Minimum order:
1 piece
| Description | Bloomy rind caciotta made with raw milk and aged in a crust with pieces of chestnuts |
|---|---|
| Appearance | The paste is soft and creamy, the rind is white and bloomy with pieces of chestnut on the surface |
| Taste | Sweet and aromatic, with an unmistakable autumn aroma |
| Maturing | At least 3 weeks |
| Curiosity | Eggemoa cheeses are all made strictly from raw milk and ingredients from the undergrowth that the land surrounding the property offers: juniper berries, chestnuts, aromatic herbs |
| Our selection | Eggemoa was born on a farm at 1300 meters above sea level in Selva dei Molini, where the cows reared on pasture and the work of the Steiner family lead to the creation of small delicious and innovative small cheeses |
| Suggestions | Ideal to enrich an autumn or winter board, paired with light white or red wines |
| Ingredients | Raw MILK, chestnuts, salt, lactic ferments, rennet |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| Weight | 280 kg approx |
| Packaging | Wrapped with food paper |
| Storage Conditions (packaged products) | Store at a temperature between +4 and +7 ° C |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1260 kJ / 304 kcal Fat: 25 g of which saturates: 16,3 g Carbohydrate: 1,19 g of which sugars: 1,19 g Protein: 18,5 g Salt: 0,9 g Typical value per 100 g |
The producer
EGGEMOA - Selva dei Molini (BZ) - Trentino Alto Adige
Why we chose them
Eggemoa is the old name of a farm at 1300 meters above sea level in Selva dei Molini, in the northest border of Trentino Alto Adige region. The
farm was restored by the Steiner family in 2017 but the dairy was established in 2001, when Irmgard and Gebhard Steiner decided to start
processing the milk of their cows for the production of cheeses. Michael was a child and dreamed of being a helicopter pilot, but as he grew up his
dream became to give a new identity to the cheeses produced by his parents. After the experience in Switzerland, Michael decided to produce
small soft cheeses, strictly raw milk and refined with the ingredients of the forest that extends around the farm: larch needles, spruce bark, juniper
berries.His father Gebhard looks after the 15 Brown Swiss dairy cows fed on pasture in the summer - thus keeping the alpine meadows surrounding
the farm neat - and with hay in the winter, without silage. Finally, the practice of cutting horns on calves was suspended by virtue of a breeding that
embraces the philosophy of animal welfare. The small herd produces about 300 liters of milk a day, so a couple of times a week the milk is
collected from another small stable nearby that adopts the same farming philosophy of the Steiner family, so as to guarantee always excellent raw
milk cheeses, with a deep link with this wonderful mountain territory.
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