New
The product
Fior d'arancio
180 g skin pack of blue cheese refined with Fior d'Arancio DOCG wine
Code:
30772
Country of origin:
Italy - Veneto
Type of Milk:
Cow's milk
Weight:
180 g
Minimum order:
1 box with 7 pieces
| Description | Blue cheese produced with pasteurized cow's milk and refined with passito wine Fior d'Arancio DOCG and enriched with cadied orange peels in the rind; in in small portion in skin pack |
|---|---|
| Appearance | The paste is compact and blue veined, the rind is covered with candied orange cubes |
| Taste | Sweet, slightly salty, the marbling is mitigated by the intense scent of the wine, |
| Maturing | at least 2 months |
| Curiosity | The packaging of the skin packs also serves as a sales display |
| Our selection | Moro offers these innovative products with packaging that respects the cheese and at the same time highlights its characteristics, in line with the growing importance of service in terms of packaging, sizes and formats |
| Suggestions | An ideal cheese as a dessert to end the meal in a delicious way |
| Ingredients | Pasteurized cow's MILK, salt, rennet, lactic ferments, selected moulds. Aged with Fior d'Arancio DOCG passito wine, candied orange cubes (sugar, orange scorzone (40%), glucose syrup) |
|---|---|
| Weight | 180 g |
| Packaging | Packaged with skin thermoforming |
| Storage Conditions (packaged products) | Keep refrigerated from 0 °C to +4 °C |
| Instructions for use | Inedible crust |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1504 kJ / 362 kcal Fat: 28 g of which saturates: 22 g Carbohydrate: 2,5 g of which sugars: 2 g Protein: 25 g Salt: 2,1 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
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