The product
Formaggio "Montagnard"
Mountain cheese with a soft paste and a bloomy rind, sweet and buttery in taste
- Sku:
- 31206
- Country of origin:
- Italy, Aosta Valley
- Type of Milk:
- Cow's milk
- Weight:
- 10 kg approx
- Minimum order:
- 1 piece - by reservation
- Description
- Whole thermised cow's milk, obtained from cows feeded with mountain herbs
- Appearance
- The rind is bloomy, with different types of moulds; the paste is straw yellow in colour, with small eyes scattered across
- Taste
- The taste is sweet, foundant to the palate, with a buttery note
- Maturing
- At least 2 months
- Curiosity
- It takes the name from the word "Montagnards", that in the local dialect is how inhabitants fo Aosta Valley are called
- Our selection
- Lo Montagnard is matured for at least 45-60 days, during which the wheels are turned every week to obtaine well distributed eyes
- Suggestions
- This cheese melts perfectly; try it over polenta, to enrich first dishes and also over pizza
- Ingredients
- Thermized cow's MILK, salt, rennet, lactic ferments
- Allergens in ingredients
- Milk and products thereof
- May contain traces of:
- Eggs
- Weight
- 10 kg approx
- Packaging
- Whole wheel unpacked, fractions vacuum packed
- Storage Conditions (unpacked products)
- Keep refrigerated between +4 °C and +8 °C
- Storage Conditions (packaged products)
- Keep refrigerated below +4 °C
- Instructions for use
- Rind not edible
- Country of origin of the primary ingredient
- Paesi UE
- Nutrition Declaration
-
Energy: 1651 kJ / 397 kcal
Fat: 29 g
of which saturates: 20 g
Carbohydrate: 1,4 g
of which sugars: 0,2 g
Protein: 20 g
Salt: 2 g
Typical value per 100 g
The producer
Nicoletta - Donnas (AO) - Valle d'Aosta
Selected because
Nicoletta is a family company that was founded in 1988, specializing in the selection and affinage of typical cheeses of the Aosta Valley. It is
located in Donnas (Ao) a small, ancient medieval village in the middle of the mountains, in the lowest part of Aosta region.
The Aosta Valley with its climate, the vitamin-rich milk, the protein content, the natural aromas, the mountain flowers, is the ideal place to produce
fantastic cheeses. Additionally to all that, the 25 years experience of Nicoletta family, is enough to transform each cheese to a unique piece of art.
"Working with many small dairies means that each cheese requires specific attentions: each batch of production requires a specific care, how to salt
it, how to wash it, when to turn it. This is the art of maturing cheeses" - told us Paolo.
Among the specialties matured by Nicoletta there is Fontina Dop cheese, the most famous dairy product of Aosta Valley.
