The product

Fior d'Arancio - Refined Blue Cheese

Blue cheese affiné with passito wine Fior d'Arancio DOCG
Country of origin:
Italy - Veneto
Type of Milk:
 Cow's milk
2,5 kg approx
Minimum order:
More Information
Raw material Blue cheese produced with pasteurized cow's milk and affiné with passito wine Fior d'Arancio DOCG
Appearance The paste is solid with evident signs of punctures
Taste Sweet, slightly salty, the molds are mitigated by the intense smell of the wine, very long with notes of mature fruits
Maturing At least 60 days
Curiosity The story of Latteria Moro began in 1930 in Oderzo, when Luigi Moro, Sergio's grandfather, started to collect milk from the stables of the area to sell it to the families of the village. At the beginning of the 80's the current owner Sergio Moro, decided to rediscover the traditional local techniques of cheese maturing and affinage, used by farmers and shepherds to conserve, mature and season cheeses. The traditions rediscovered by Sergio give us the possibility to taste cheeses with flavours, smells and colors that went lost over the years.
Our selection It is a creamy and sweet blue cheese refine with Fior d'Arancio DOCG, a passito wine produced on Colli Euganei, a rolling landscape around Padua
More Information
Ingredients MILK, orange peel cubes (orange peel, glucose-fructose syrup from wheat, saccharose, acidity corrector E330), salt, rennet, selected moulds. Treated in crust with passito wine Fior d'Arancio DOCG
Allergens Milk and products thereof
Weight 2,5 kg approx
Packaging Wrapped in paper and vacuum packed
Storage Conditions (packaged products) Keep refrigerated at 0 +4 °C
Instructions for use Please remove crust before consumption
Nutrition Declaration Energy: 1492 kJ / 359 kcal
Fat: 27,7 g
of which saturates: 22,2 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
The recipe

Cremoso di Fior d'Arancio Latteria Moro Sergio

200 g di latte intero; 200 g di panna fresca (33% di grasso); 100 g di erborinato fior d'arancio Latteria Sergio Moro; 50 grammi di zucchero di canna zefiro, 3 tuorli a temperatura ambiente; uva fior d'arancio passita, biscottini secchi (lingue di gatto e/o baicoli)

Cubettare il formaggio. Mescolare i tuorli con lo zucchero, senza montarli. Portare il latte ad ebollizione, aggiungere il formaggio cubettato, mescolare bene e filtrare con un colino. In un'altro pentolino portare la panna ad ebollizione, unire la crema di formaggio e versare nel composto di uova, mescolando bene. Dividere la crema in stampini da ramequin o piccoli vasetti in vetro e cuocere in un bagnomaria caldo a 180° per 30'-40'. (non deve dorare la superficie). Sfornare ed abbattere in positivo e lasciare in frigorifero fino al momento del servizio. Nel frattempo preparare la gelatina portando a bollore vino, zucchero e pectina, facendo sciogliere bene le polveri, far sobbollire per qualche minuto ed invasare caldo in vasetti sterili, chiudere e capovolgere per formare il sottovuoto. Al momento del servizio coprire la superficie del cremoso con la gelatina ed accompagnare con lingue di gatto o baicoli (biscotti secchi). In collaborazione con Anna Maria Pellegrino
In the same recipe
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