The product

Formaggio "Tatie" con Vermouth Vasetto

Erborinato "Tatie" cremoso con Vermouth
Country of origin:
Type of Milk:
 Cow's milk
3 kg approx
Minimum order:
1 piece
More Information
Description Creamy blue cheese, obtained by working mascarpone and vermouth together with the cheese
Appearance Particularly creamy and to be worked with a spoon
Taste Balanced, the sweetness of mascarpone goes perfectly with the bitterness of vermouth and moulds
Maturing Not expected
Curiosity This cheese comes from an inspiration collected by the French cousins: in the Auvergne region, tradition has it that in the festivities blue cheese is processed together with cream and sauternes wine. Hence the idea of proposing an all-Italian version with blue cheese Piedmontese, mascarpone and red vermouth
Our selection A cheese born from the intuition of the maitre fromager Alberto Marcomini and which sees its realization delivered to the expert hands of the Dairy Moro Sergio
Suggestions Try it in a risotto, with a tartare beef or melted in the oven on a millefeuille of pumpkin and porcini mushrooms
More Information
Ingredients Blue cheese (cow's MILK, salt, rennet, lactic ferments, selected molds), mascarpone (pasteurized MILK cream, MILK, acidity regulator: citric acid), Vermouth min 10%
Allergens in ingredients Milk and products thereof
Weight 3 kg approx
Packaging Packaged in a wooden box
Storage Conditions (packaged products) Store at a temperature between +0 and +4 ° C
Instructions for use Not edible rind
Country of origin of the primary ingredient Italy
Nutrition Declaration Energy: 1462 kJ / 354 kcal
Fat: 33 g
of which saturates: 24 g
Carbohydrate: 2,2 g
of which sugars: 2,2 g
Protein: 12 g
Salt: 1,1 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
© VALSANA S.R.L. - All rights reserved - Tel. (+39) 0438 1883 125 - Fax (+39) 0438 64976 - email: - Via degli Olmi 16 - 31010 Godega di Sant'Urbano (TV) - P.IVA 01949710261 - C.F. 00548700244 - Reg. Imprese Treviso N. 00548700244 - Cap.Soc. € 120.000 i.v.