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The product
Sottocenere cheese with truffle
Truffled cheese with beech ash on rind
Code:
30350
Country of origin:
Italy - Veneto
Type of Milk:
Cow's milk
Weight:
3 kg approx
Minimum order:
1/2 wheel
| Raw material | Pasteurized cow's milk |
|---|---|
| Appearance | The rind is thin, elastic and is covered with ash. The color of the rind is grey. The color of the paste is light straw with spots of truffles scattered across |
| Taste | The taste is milky, dolce, long and somehow dominant of the aroma of truffles. The aftertaste is long, dolce with hints of forest and truffles |
| Maturing | At least 60 days |
| Suggestions | Excellent on its own. Amazing over polenta dishes or scrambled eggs. Also very good with risotto dishes |
| Ingredients | Cow's MILK, rennet, salt, truffle (tuber aestivum vitt. 0.7 %), aromas. Rind treated with beech's ash |
|---|---|
| Allergens | Milk and products thereof |
| Other allergens | Eggs and products thereof |
| Weight | 3 kg approx |
| Packaging | Vacuum packed |
| Storage Conditions (packaged products) | Keep refrigerated below +4 °C |
| Instructions for use | Please remove crust before consumption |
| Paese di origine ingrediente principale | Italy |
| Nutrition Declaration | Energy: 1672 kJ / 403 kcal Fat: 33,3 g of which saturates: 24,9 g Carbohydrate: 1,2 g of which sugars: 0,9 g Protein: 25 g Salt: 1,2 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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