The product
Gratin Bleu
Blue cheese produced in Piedmont by Rosso Dairy
Code:
31244
Country of origin:
Italy - Piedmont
Type of Milk:
Cow's milk
Weight:
2,3 kg
Minimum order:
1 piece
| Description | Blue cheese produced in Piedmont by Rosso Dairy with pastourised whole cow's milk |
|---|---|
| Appearance | The paste is straw yellow in colour with bleu moulds, compact and crumbly in the middle, more creamy next to the rind |
| Taste | Creamy, slightly sapid, with notes of cellar, fruit and brushwood |
| Maturing | At least 90 days |
| Ingredients | MILK, salt, rennet, penicillium Roqueforti |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| Weight | 2,3 kg |
| Packaging | Packed with micro-perforated film |
| Storage Conditions (packaged products) | Keep refrigerated between +4 +8 °C |
| Instructions for use | Remove crust before consuption |
| Country of origin of the primary ingredient | Paesi UE |
| Nutrition Declaration | Energy: 1470 kJ / 350 kcal Fat: 30 g of which saturates: 19 g Carbohydrate: 0 g of which sugars: 0 g Protein: 20 g Salt: 2,9 g Typical value per 100 g |
The producer
Caseificio Rosso - Pollone (BI) - Piedmont
Why we chose them
In Sordevolo, a small town in the upper Elvo Valley in Piedmont, Rosa Pidello Rosso started the production, aging and trade in local cheeses in
1894. Rosa is succeeded by Gillio, who together with his son Pier Luigi continues the business. Today, after over 120 years of activity, Enrico and
Riccardo, sons of Pier Luigi and fourth generation at work, still carry on Rosa's mission with passion. The cheeses produced by the dairy are the
expression of a controlled supply chain that guarantees the quality and identity of the cheeses. Everything starts with milk fresh, collected every
day from about 22 small local farms selected by the dairy for their traditional farming and dedication to animals. To obtain a milk with specific
characteristics, the dairy works closely with the breeders on themes like the feeding of the cows and the selection of the breed, mostly the native
Pezzata Rossa d'Oropa breed. Finally, the meticulous care for each cheese and the great ability to manage the considerable variety of noble molds
that develop naturally in the seasoning cells, are the evidence of the dairy's centuries-old knowledge and the signature on each cheese.
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