The product

Choco 21 - Refined Blue Cheese

Blue cheese, with chocolate liqueur Choco 21
Country of origin:
Italy - Veneto
Type of Milk:
 Cow's milk
3 kg approx
Minimum order:
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Raw material Blue cheese, with chocolate liqueur Choco 21
Appearance The rind is dusted with cocoa powder and covered with cocoa chips on the upper side; the paste has uniform blue veins and chocolate infiltrations
Taste Sweet and slightly piccante at the end; the chohcolate liqueur balances perfectly the sapidity
Curiosity Sergio and Susanna developed the idea of creating a blu cheese with chocolate observing a recipe of the italian chef Antonino Cannavacciuolo. From here, the winning intuition of flavour a blu cheese with the liqueur Choco 21 by Roberto Castagner. This liqueur is made with cocoa from Equador, Ghana and Camerun
Our selection An innovative proposal which summarizes in a single product the refined idea of using blue cheeses as dessert
Suggestions Perfect to taste alone at the end of the meal
More Information
Ingredients Cow's MILK, salt, rennet, selected molds, cocoa liqueur (sugar, alcohol, cocoa powder 4%, chocolate 1%, skimmed MILK powder, cocoa- infused, grape brandy, grape sugar, grape juice, simple aromas, dye: caramello). Not edible rind
Allergens Milk and products thereof, Soybeans and products thereof
Weight 3 kg approx
Packaging Wrapped in paper and vacuum packed
Storage Conditions (packaged products) Keep at 0 +4 °C
Instructions for use During use, keep covered with foil
Paese di origine ingrediente principale Italy
Nutrition Declaration Energy: 1457 kJ / 351 kcal
Fat: 29 g
of which saturates: 21,5 g
Carbohydrate: 2,2 g
of which sugars: 1,1 g
Protein: 20,4 g
Salt: 2,6 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
© VALSANA S.R.L. - All rights reserved - Tel. (+39) 0438 1883 125 - Fax (+39) 0438 64976 - email:
Via degli Olmi 16 - 31010 Godega di Sant'Urbano (TV) - P.IVA 01949710261 - C.F. 00548700244 - Reg. Imprese Treviso N. 00548700244 - Cap.Soc. 52.000 i.v.