Fodom

A mountain cheese made from raw cow's milk, with a semi-cooked paste

Code:

30453

Country of origin:

Italy - Veneto

Type of Milk:

Raw Cow's milk

Weight:

5,5 kg approx

Minimum order:

1/4

Product Features

More Information
Description	A semi-hard cheese made from raw cow's milk, collected and processed at an altitude of 1,500 metres, using own milk starter culture; aged for at least 4 months
Appearance	The paste is straw-yellow in colour, firm, with scattered but evenly distributed eyes
Taste	Mild, moderately intense, with notes of hay, browned butter and mature milk; as it matures, it develops a slight piquancy, with hints of umami
Maturing	At least 4 months
Curiosity	This cheese is the pride of the Latteria di Livinallongo; its name, 'Fodom', comes from the Ladin name for the village of Livinallongo, in Belluno province
Our selection	A cheese produced by the Livinallongo dairy, which enriches our range of mountain cheeses: 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 on pasture in summer; silage is not permitted in their diet

More Information

More Information
Ingredients	Raw cow's MILK, salt, rennet, lactic ferments. Origin of milk: Italy.
Allergens in ingredients	Milk and products thereof
May contain traces of:	Eggs
Weight	5,5 kg approx
Packaging	Whole wheel unpacked, fractions in thermoshrinking film
Storage Conditions (unpacked products)	Store at +8 °C/+12 °C
Storage Conditions (packaged products)	Keep refrigerated below +4 °C
Instructions for use	Please remove rind before consumption. Sell fractionated.
Country of origin of the primary ingredient	Italy
Nutrition Declaration	Energy: 1616 kJ / 389 kcal Fat: 31 g of which saturates: 21,7 g Carbohydrate: 2,23 g of which sugars: 2,23 g Protein: 25,4 g Salt: 2,4 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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