
The product
Honey Blue Cheese
Blue cheese aged with mead and covered in golden wax
Code:
30608
Country of origin:
Italy - Veneto
Type of Milk:
Cow's milk
Weight:
2,5 kg approx
Minimum order:
1 piece
Description | Blue cheese made from cow's milk and aged with mead |
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Appearance | The texture is firm, with streaks from the selected molds added; its distinctive character comes from aging with mead, a honey-based liqueur, and a golden coating of beeswax |
Taste | An excellent sweet-alcohol balance: the creaminess of the cheese and the sweet, vanilla notes from the wax interact throughout the tasting with the pleasant alcoholic note of the mead |
Maturing | At least 2 months |
Our selection | Initially focused on supplying local wholesalers and retailers, over the years the company has specialized in the production of both fresh and aged cheeses. It has continuously invested in cutting-edge production processes and technology, acquiring the most important quality certifications in the industry |
Suggestions | A must-try on its own, but also pairs beautifully with a beef entrecôte |
Ingredients | Pasteurized cow's MILK, salt, rennet, lactic ferments, selected moulds. Refined hydromel liqueur (honey millefiori, water). Rind covered with beeswax |
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Allergens in ingredients | Milk and products thereof |
Weight | 2,5 kg approx |
Packaging | Packaged in an aluminum foil |
Storage Conditions (packaged products) | Refrigerate from 0 °C to + 4 °C |
Instructions for use | Rind not edible |
Country of origin of the primary ingredient | Italy |
Nutrition Declaration | Energy: 1315 kJ / 317 kcal Fat: 26 g of which saturates: 17,5 g Carbohydrate: 1,1 g of which sugars: 1,1 g Protein: 19,6 g Salt: 1,8 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.
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