The product
Formaggio Ubriaco al Moscato
Cow milk cheese refined with Moscato Giallo IGT grapes
Code:
30823
Country of origin:
Italy - Veneto
Type of Milk:
Cow's milk
Weight:
6,5 kg approx
Minimum order:
1/4
| Description | Pasteurised cow's milk and Moscato Giallo IGT grapes |
|---|---|
| Appearance | The rind is thin and slightly golden in colour, the paste is compact but very soluble, with no eyes |
| Taste | Mild and delicate with lactic, floral and honey notes, the pairing between the cheese flavor and the sweetness of wine is very elegant |
| Maturing | At least 6 months |
| Curiosity | The Moscato Giallo IGT is a wine from the homonymous production area, in the province of Padova; it is recognizable by the balance of fragrances that can be found also in the tasting, sweet and persistent |
| Ingredients | Cow's MILK, salt, rennet, preservative: LYSOZYME (EGG protein). Aged in the marc of Moscato Giallo IGT grapes |
|---|---|
| Allergens in ingredients | Eggs and products thereof, Milk and products thereof |
| Weight | 6,5 kg approx |
| Packaging | Vacuum packed |
| Storage Conditions (packaged products) | Store at a temperature between +0 +8 ° C |
| Instructions for use | Inedible rind |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1825 kJ / 440 kcal Fat: 37 g of which saturates: 26 g Carbohydrate: 0,8 g of which sugars: 0 g Protein: 26 g Salt: 2,2 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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