The product
Formaggio Ubriaco all'Amarone della Valpolicella DOCG
Raw milk cheese refined with Amarone Valpolicella DOCG wine
Code:
30821
Country of origin:
Italy - Veneto
Type of Milk:
Cow's milk
Weight:
8,5 kg approx
Minimum order:
1/4
| Description | Pasteurised cow's milk |
|---|---|
| Appearance | The crust is thin, violaceous, the cheese is compact, straw coloured |
| Taste | Strong in flavours, with aromas of ripe fruit, slight animal notes and an initial spiciness; refinement completes the aromatic profile with notes of cherry, currants and spices |
| Maturing | At least 8 months |
| Curiosity | The Amarone Valpolicella DOCG is one of the most valuable Italian red wines, produced exclusively in the hills of the province of Verona; a great aging wine that is distinguished by the intense scent of spices, walnut and cherry, and the robust, full taste, with pleasant round tannins |
| Suggestions | Si può gustare con una buona confettura ai fichi, pane casareccio oppure co i salumi |
| Ingredients | Pasteurized cow's MILK, salt, rennet, lactic ferments. Aged in pomace of "Amarone della Valpolicella DOCG" |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| Weight | 8,5 kg approx |
| Packaging | Vacuum packed |
| Storage Conditions (packaged products) | Store at a temperature between +0 and +8 ° C |
| Instructions for use | Inedible rind |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1682 kJ / 405 kcal Fat: 32 g of which saturates: 23 g Carbohydrate: 0,3 g of which sugars: 0,3 g Protein: 29 g Salt: 1,4 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.
From the same producer
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