The product
Floralpina
Small washed rind cheese refined with thyme and juniper
Code:
31601
Country of origin:
Italy - Trentino Alto Adige
Type of Milk:
Raw Cow's milk
Weight:
280 g approx
Minimum order:
1 piece
| Description | Cacciottina produced with raw milk obtained from cows reared in Valle Aurina and fed on pasture when possible and with hay the rest of the year; the rind is washed and refined with Mediterranean thyme and alpine juniper |
|---|---|
| Appearance | Small cheese with a washed rind covered with aromatic herbs; the paste is soft but firm |
| Taste | Sweet, with a pleasant aroma of thyme and juniper, recognizable both on the nose and on the palate; the thyme prevails in the tasting in a first moment but then it gaves way to to the resinous aroma of juniper |
| Maturing | At least 5 weeks |
| Curiosity | Floralpina was born from Michael's idea of combining Alpine and Mediterranean cultures in a single cheese |
| Our selection | Eggemoa cheeses immediately exerted a great fascination in us: to the sight, nose and palate they tell of the passion and commitment of the Steiner family in telling all-round the land from which they come |
| Suggestions | Eggemoa cheeses all have an edible rind, in fact they are treated only with salted water and refined with natural ingredients added to the rind before packaging: removing the rind would be a real shame! |
| Ingredients | Raw cow's MILK, time, juniper, salt, lactic ferments, rennet |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| Weight | 280 g approx |
| Packaging | Wrapped in food paper |
| Storage Conditions (packaged products) | Store at a temperature between +4 +7 °C |
| Instructions for use | Not edible rind |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1552 kJ / 375 kcal Fat: 32,5 g of which saturates: 20,4 g Carbohydrate: 0,35 g of which sugars: 0,35 g Protein: 20,2 g Salt: 1,3 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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