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The product
Col di Lana
A square-shaped mountain cheese, aged for one month
Code:
30451
Country of origin:
Italy - Veneto
Type of Milk:
Cow's milk
Weight:
2,8 kg approx
Minimum order:
1 piece
| Description | A square-shaped cheese made from pasteurised cow's milk collected and processed at an altitude of 1,500 metres, and own milk starter culture |
|---|---|
| Appearance | Square in shape, with a pale-coloured paste and medium-sized eyes, with a slight proteolysis under the rind |
| Taste | Mild, delicate, with aromas of mountain flowers and yeast; as it matures, it reveals notes of mushrooms and cave |
| Maturing | At least 15 days |
| Curiosity | The milk used to make these cheeses is sourced from just six farms, situated at an altitude of 1,500 metres in the Belluno Alps. The cows are fed on home-grown hay and graze in the summer; silage is not permitted in their diet |
| Our selection | A cheese produced by Latteria Livinallongo, which enriches our range of mountain cheeses: products that reflect the care and passion that goes into making and maturing authentic cheeses, thanks to the skilled hands of the dairy's cheesemakers |
| Ingredients | Pasteurized MILK, rennet, salt |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| Weight | 2,8 kg approx |
| Packaging | Unpacked |
| Storage Conditions (unpacked products) | Store at +8 °C |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1524 kJ / 368 kcal Fat: 30,5 g of which saturates: 21,5 g Carbohydrate: 0,83 g of which sugars: 0,83 g Protein: 22,4 g Salt: 1,9 g Typical value per 100 g |
The producer
LATTERIA DI LIVINALLONGO - LIVINALLONGO DEL COL DI LANA (BL) - VENETO
Why we chose them
The Livinallongo Dairy is a cooperative located in the mountains of the upper Belluno area, composed of six members - led by chairman Christian
Grones - who are themselves farmers and milk suppliers. These small farms are situated in the immediate vicinity of the dairy, at an altitude of 1,500
metres, and produce an average of around 2200 litres of milk every day. The cows, mainly Italian Simmental and Brown Swiss breeds, are fed
primarily on home-grown hay, except in summer, when the animals are moved all together to the mountain pastures at Malga Cherz and can
therefore feed on fresh grass. No silage is permitted in their diet. The milk produced is therefore of high quality, processed in a well-organised dairy
by
skilled and professional cheesemakers who are dedicated to the production and maturing of authentic mountain cheeses.
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