The product

Formaggio Laurin

Mountain cheese with a washed rind and aged for at least 60 days
Sku:
31380
Country of origin:
Italy, Trentino Alto Adige
Type of Milk:
Raw milk, Cow's milk
Weight:
6,5 kg approx
Minimum order:
1 piece
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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
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

Caseificio Sociale Catinaccio - Vigo di Fassa (TN) - Trentino Alto Adige

Selected because

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.

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