The product
Formaggio Laurin
Mountain cheese with a washed rind and aged for at least 60 days
Code:
31380
Country of origin:
Italy - Trentino Alto Adige
Type of Milk:
Raw Cow's milk
Weight:
6,5 kg approx
Minimum order:
1 piece
| Description | Washed rind cheese produced with whole raw mountain milk obtained from Pezzata Rossa cows |
|---|---|
| Appearance | The rind has an orange colour due to the traditional washing with water and salt; the paste is ivory white in colour, soft and with diffuse holes |
| Taste | Sweet, melting and complex: on the palate it releases notes of hay, hazelnut, underegrowth and damp celler |
| Maturing | At least 60 days |
| Curiosity | The feeding of the Pezzata Rossa breed cows from which the milk for Laurin is obtained are fed with first and second cut hay, barley, soy and corn, without using any type of silage |
| Our selection | Filippo and Luigi are two guys who have decided to transform the raw milk from their mountain farms to create cheeses that they combine technology and tradition to make the most of the raw material |
| Suggestions | Ideal in pureness at room temperature or try it to prepare an Italian Raclette |
| Ingredients | Raw cow MILK, salt, rennet |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| Weight | 6,5 kg approx |
| Packaging | Wrapped |
| Storage Conditions (packaged products) | Keep at temperature between +0 +8 °C |
| Instructions for use | Not edibile rind |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1722 kJ / 411 kcal Fat: 32 g of which saturates: 20 g Carbohydrate: 0,4 g of which sugars: 0 g Protein: 29 g Salt: 1,2 g Typical value per 100 g |
The producer
Caseificio Sociale Catinaccio - Vigo di Fassa (TN) - Trentino Alto Adige
Why we chose them
The Caseificio Sociale Catinaccio is a small cooperative established in 2014 in Vigo di Fassa, in Trentino Alto Adige. Here, Luigi and Filippo, first of
all breeders, produce whole raw mountain milk cheeses obtained from Pezzata Rossa breed cattle reared in a very short supply chain. The two
partners have decided to invest in the transformation of their own milk in order to safeguard their farms from the economic crisis by giving life to
cheeses that combine tradition and technological evolution, such as robotic milking for better animal welfare.
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