The product

Formaggio Laurin

Mountain cheese with a washed rind and aged for at least 60 days
Country of origin:
Italy - Trentino Alto Adige
Type of Milk:
Raw Cow's milk
6,5 kg approx
Minimum order:
1 piece
More Information
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
More Information
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.
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.