The product
Formaggio ubriaco 'Prosecco DOC'
Pasteurized cheese refined with Prosecco DOC wine
Code:
30822
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 cheese and Prosecco DOC |
|---|---|
| Appearance | The crust is thin and pale coloured, the paste is compact, with no eye and ivory white colour |
| Taste | Delicate and particularly 'fresh' with apple notes and ripe fruit |
| Maturing | At least 6 months |
| Curiosity | Prosecco DOC, a famous Venetian sparkling wine; "easy-drinking", it is appreciated for the aromatic nature of its grapes which bring directly into the wine the characteristic hints of white flowers, green apple and peach |
| Ingredients | Cow's MILK, lactic ferments, salt, rennet, preservative: LYSOZYME (EGG protein). Aged in 'Prosecco DOC' wine |
|---|---|
| Allergens in ingredients | Eggs and products thereof, Milk and products thereof |
| Weight | 6,5 kg approx |
| Packaging | Vacuum packed |
| Storage Conditions (packaged products) | Keep at +0 +8 °C |
| Instructions for use | Not edible 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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